Piimä
Piimä, like many of the other cultured dairy foods described here, is of Scandinavian origin. It has a sour flavor coupled with the subtle nuances of a mild cheese. This combination of flavors makes piimä particularly well suited to savory dishes and it is one of the best and most delicious of the cultured milk products. Unlike other cultured dairy foods, piimä is thin in consistency and is traditionally used as a beverage similarly to buttermilk. Piimä is easy to prepare because it, like many cultured dairy foods, it is mesophillic meaning that it cultures at room temperature instead of through added heat. All you need is a starter culture with which you can innoculate your milk with the strains of beneficial microbiota that make piimä particularly unique.
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