Medystä

Medystä is a Finnish term that can refer to several related concepts, primarily concerning fermented milk products. In its most common usage, it refers to a type of fermented dairy drink, similar to yogurt or kefir, but often with a distinct tangy and slightly alcoholic taste. This fermentation process is typically achieved by using specific bacterial cultures, often derived from traditional starter cultures passed down through generations.

The production of medystä usually involves heating milk, cooling it to an optimal temperature, and then introducing the starter culture. The mixture is left to ferment for a period, during which the bacteria consume lactose and produce lactic acid, giving it its characteristic sourness, and sometimes small amounts of alcohol. The resulting product can range in consistency from thin and drinkable to thick and spoonable.

Historically, medystä played an important role in the diet of rural Finns, providing a source of nutrition and a way to preserve milk. It was often consumed plain, but could also be used in cooking, for example, in soups or sauces, or as a base for alcoholic beverages. Variations in the starter culture and fermentation process can lead to different flavor profiles and textures, meaning that medystä made in different regions or households might have subtle differences. While less common in modern commercial dairies, traditional medystä is still produced and enjoyed by many in Finland.