Piim
Piim is a fermented dairy product popular in Estonia and other Baltic countries. It is similar to kefir or buttermilk but typically has a milder flavor and a thinner consistency. The fermentation process is usually initiated by lactic acid bacteria, which convert lactose into lactic acid, giving piim its characteristic tangy taste and slightly effervescent quality.
Traditionally, piim was made by allowing raw milk to naturally ferment at room temperature. Modern production
Piim can be consumed on its own, often chilled, or used as an ingredient in cooking and