Pohjamaidon

Pohjamaidon, also known as bottom milk, is a traditional dairy product commonly used in Finnish cuisine. It is the liquid remaining after cream has been skimmed from fresh milk at the beginning of the milk processing. Pohjamaidon contains a higher proportion of milk solids and nutrients compared to regular skim milk, given its derivation from the early skimmed milk during cream separation.

This product is characterized by its slightly thicker consistency and richer flavor profile relative to standard skim milk, owing to residual milk fats and proteins. It is often used as an ingredient in baking, cooking, or as a beverage. In Finnish households, pohjamaidon is valued for its nutritional content and its role in traditional recipes, such as making pancakes or certain types of bread.

Pohjamaidon is typically produced in dairy processing plants where fresh milk is first separated to extract cream. The remaining liquid is then either directly marketed or further processed depending on local regulations and consumer preferences. While it has historically been a staple in Finnish kitchens, its consumption has declined with the advent of standardized dairy products, but it remains a cultural and culinary speciality.

In recent years, there has been renewed interest in traditional and organic dairy products, leading some producers to market pohjamaidon as a natural, farm-fresh alternative. It is usually sold in local markets or specialized stores, often with a focus on sustainable and artisanal dairy practices. As with other dairy products, proper refrigeration and consumption within a short period are recommended to ensure freshness and safety.