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Fermented milk from Eastern Finland
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.
| Skimmed milk | Soured on its own to make the kokkeli[wp-fi] |
| Piimä, kirnupiimä, milk or water | The liquid the curd is stirred into[wp-fi] |
| Starter | spontaneous (the milk sets 'by itself') |
Total time across the recorded steps: 2 days
What changes: Skimmed milk stands warm until a firm curd sets apart from the whey
Output: kokkeli and whey.
Microbes at work in this step
lactic acid bacteria sour and set the milk; whey separates
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
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).
| Main step | 2 daysReported[wp-fi] | Leave skimmed milk warm until it sets |
|---|
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.
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).
Every number is labelled with how it is known. How this atlas is made
