Kellolaitte

Kellolaitte is a Finnish dairy product, specifically a type of fermented milk drink. It is traditionally made from cow's milk, although it can also be produced from goat's or sheep's milk. The name "kellolaitte" comes from the Finnish words "kello," meaning "clock," and "laitte," meaning "drink," reflecting the product's thick, creamy consistency that resembles a clock's face.

The production process of kellolaitte involves fermenting the milk with specific strains of lactic acid bacteria, typically Lactobacillus helveticus and Streptococcus thermophilus. This fermentation process converts lactose, the natural sugar in milk, into lactic acid, which gives kellolaitte its tangy flavor and thick texture. The fermentation is usually carried out at a controlled temperature, often around 30-35 degrees Celsius, to ensure the desired taste and texture.

Kellolaitte is typically consumed as a beverage, often chilled. It is commonly served as a refreshing drink, especially during the summer months. It can also be used as an ingredient in various dishes, such as soups, stews, and desserts. In Finland, kellolaitte is a popular product, often produced by local dairies and sold in grocery stores and markets.

Despite its popularity, kellolaitte is not widely known outside of Finland. Its production and consumption are deeply rooted in Finnish culture and tradition, making it a unique and distinctive dairy product.