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Fermented milk from Finland
ropy, gelled cultured milk with a velvety Geotrichum surface. Made in 3 steps over 20 h – 24 h. The longest step, ferment undisturbed, takes 20–24 h (Rampanti et al. 2024) and runs at 20–25 °C (Rampanti et al. 2024). Lactococcus lactis subsp. cremoris and Lc. lactis subsp. lactis do most of the fermenting.
| Main step | 20–24 hMeasured[viili24][wp] | Ferment undisturbed |
|---|---|---|
| Temperature | 20–25 °CReported[viili24][wp] | Ferment undisturbed |
| Acidity | pH 4.3Reported[viili24][wp] | Chill |
| unhomogenised cow milk so a cream layer rises (typical) |
| Starter: backslop (dry natural starter or a spoon of viili) | defined-culture |
Total time across the recorded steps: 20 h – 24 h
What changes: Starter is spread in a bowl and milk is poured in
Output: inoculated bowls.
Microbes at work in this step
lactococci plus Geotrichum spores
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
Low risk. Some artisanal isolates carry the histidine decarboxylase gene (hdcA) Rampanti et al. 2024.
Every number is labelled with how it is known. How this atlas is made
A traditional Nordic ropy milk. Industrial production uses lab cultures that can drift from the traditional ones.
