| Urda | |
|---|---|
 | |
| Other names | Urdha, Urdă, Vurda, Orda, Izvara, Zsendice |
| Country of origin | Albania,Bulgaria,Hungary,Kosovo,Moldova,North Macedonia,Romania,Serbia,Ukraine |
| Region | Balkans |
| Source of milk | Cow,Sheep,Goat |
| Pasteurized | Traditionally, no |
| Texture | Fresh |
Urda (Albanian:urdha,indefiniteform:urdhë;[1]Bulgarian:урда, извара,romanized: urda, izvara;Macedonian:урда, изварка,romanized: urda, izvarka;Romanian:urdă;Serbian:вурда /vurda;Ukrainian:вурда,romanized: vurda;Hungarian:orda, zsendice) is awhey cheese commonly produced inSoutheast Europe,[2][3][4][5][6] andHungary.[7][8]
The name derives fromAlbanianurdhë/urdha, fromProto-Albanian*wurdā, from an earlier form*urdā or*uordā, ultimately derived fromProto-Indo-European*uer- "to boil, to burn". It is cognate toOld Armenianվառիմ (vaṙim, "to burn"),Lithuanianvìrti ("to cook, to boil"). It issemantically relevant that this cheese is produced by boilingwhey. The Albanian termurdhë/urdha has been borrowed to otherBalkan and Carpathian languages, notablyRomanianurdă,[1] but alsoBulgarian,Hungarian,Serbian,Slovak,Rusyn,Polish,Czech, andRussian languages.
Urda is made fromwhey ofsheep,goat orcow milk. Urda is produced by heating the whey resulting from the draining of any type of cheese. It is often made into molds to the shape of a half sphere. The paste is finely grained, silky and palatable. It contains 18 grams of protein per 100 grams.
Urda is similar toricotta in the way it is produced.
In Romania, urda is traditionally used in the preparation of several desserts, such asclătită andplăcintă. Urda is very popular in Northeast part of Serbia — Banat.
Hungarians traditionally use it as ingredients of desserts, commonly make it intobukta (ordás bukta) and ordáspalacsinta.
