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Fermented milk from Finland
Piimä is a Finnish soured-milk drink, sour in taste and thicker than milk. Kirnupiimä is the buttermilk left when soured cream is churned into butter. In dairies the milk is pasteurised and then soured in a tank at about 18–24 °C for 15–24 hours.
A short entry: the sources we found record only what is said here about Piimä and kirnupiimä itself. Its own sources do not record how it is made, so the steps and scenes below are those of Viili, the closest documented fermented milk ferment, shown as a guide to the method, not as a record of Piimä and kirnupiimä.
| milk (piimä); the buttermilk left from churning soured cream (kirnupiimä) | |
| Starter | dairy starter cultures (hapatteet) |
Total time across the steps of Viili: 36 h – 44 h
What changes: A dried viili starter is revived by passing it through fresh milk
A laboratory protocol. The dry starter is added at 5 % (w/v) to sterilised milk, then moved into fresh sterilised milk after each round; after three more transfers it counted as active. Output: active viili starter.
Microbes at work in this step
lactic bacteria in the dry starter multiply, reaching about 9 log cfu/g after the first transfer
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
Piimä is a Finnish soured-milk drink, sour in taste and thicker than milk. Kirnupiimä is the buttermilk left when soured cream is churned into butter. In dairies the milk is pasteurised and then soured in a tank at about 18–24 °C for 15–24 hours. The longest step, ferment milk or buttermilk, takes 15–24 h (Wikipedia (fi)) and runs at 18–24 °C (Wikipedia (fi)).
| Main step | 15–24 hReported[wp-fi] | Ferment milk or buttermilk |
|---|---|---|
| Temperature | 18–24 °CReported[wp-fi] | Ferment milk or buttermilk |
Piimä is thinner than filmjölk, and kirnupiimä is the by-product of churning soured cream into butter rather than a milk soured whole.
Low risk.
Every number is labelled with how it is known. How this atlas is made
