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Kokkelipiimä is an eastern Finnish soured-milk drink with soft lumps of curd in it. Skimmed milk is left warm until it sets into a firm, whey-free curd (kokkeli), which is kept in water and later stirred into piimä or milk.
A short entry: the sources we found record only what is said here about Kokkelipiimä itself.
Short entryFermented milk2 days
Recipe
No fixed amounts recordedHousehold practice; no source gives amounts.
What changes:Skimmed milk stands warm until a firm curd sets apart from the whey
Step 1 of 3
Leave skimmed milk warm until it sets
Time
2 days
Reported
Temperature
Not documented
Salt
None given
Acidity
Not documented
Which microbes the steps name, step by step
Lactic acid bacteria
Output: kokkeli and whey.
Flavour
mild sour
Texture
firm, jelly-like, whey-free curd
Colour
Not documented
Microbes at work in this step
lactic acid bacteria sour and set the milk; whey separates
Method
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
At a glance
Kokkelipiimä is an eastern Finnish soured-milk drink with soft lumps of curd in it. Skimmed milk is left warm until it sets into a firm, whey-free curd (kokkeli), which is kept in water and later stirred into piimä or milk. Made in 3 steps over 2 days. The longest step, leave skimmed milk warm until it sets, takes 2 days (fi.wikipedia 1996).
Kokkelipiimä mixes two dairy products, a firm set curd and a liquid soured milk. In fi.wikipedia's account Finland divides into a western "long" piimä culture and an eastern kokkelipiimä culture.
Pitkäpiimä (western Finland)fi.wikipedia splits Finland into a western "long" piimä culture and an eastern kokkelipiimä culture.
Safety
The milk sets by itself through lactic bacteria. The curd is kept in water in a cool place, and the water is changed when more whey comes out of it (fi.wikipedia).