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 often involves starter cultures to ensure consistent quality and flavor. The resulting drink is rich in probiotics and can be a good source of calcium and protein.

Piim can be consumed on its own, often chilled, or used as an ingredient in cooking and baking. It is a versatile ingredient that can be added to smoothies, used in pancake batters, or as a base for salad dressings. Its slightly sour notes can add depth to various dishes. The name "piim" itself is the Estonian word for milk.