Juonella

Juonella is a Finnish term that refers to a specific type of fermented milk product. It is traditionally made from raw cow's milk, often from a single farm, and is characterized by its sour taste and thick, creamy texture. The fermentation process is typically carried out by naturally occurring lactic acid bacteria present in the milk.

The production of juonella is a time-honored practice in some rural Finnish communities. The milk is left to stand at room temperature for several days, allowing the bacteria to ferment the lactose into lactic acid. This process not only preserves the milk but also develops its distinct flavor profile. The resulting product can range in consistency from a thick yogurt-like substance to a more liquid form, depending on the duration and conditions of fermentation.

Juonella is often consumed on its own as a refreshing drink or snack. It can also be used as an ingredient in various Finnish dishes, particularly in savory preparations where its tartness can balance richness. Historically, it was a way to preserve milk before refrigeration was widely available. While modern dairy production has introduced standardized products, juonella remains a part of Finland's culinary heritage, valued for its authentic taste and traditional preparation methods. Its consumption is less common in urban areas compared to rural regions.