Sütepiim

Sütepiim is a traditional fermented milk beverage produced by the lactic acid fermentation of milk. The term is used in some culinary traditions to describe a tangy, drinkable dairy product that lies between plain milk and yogurt in acidity and thickness. Variants exist across regions, reflecting differences in milk type, starter cultures, and fermentation practices.

Production generally starts with fresh milk, which may be pasteurized or raw. The milk is warmed and then cooled to a suitable fermentation temperature. A starter culture containing lactic acid bacteria is added, either from a previous batch or a commercial culture. The mixture is incubated for several hours, allowing the bacteria to convert lactose into lactic acid, which thickens and sours the milk. Depending on the process, sütepiim may remain thin and pourable or be allowed to thicken further. Some versions include a small amount of sugar or flavorings, and others may be strained to create a thicker drink similar to yogurt or kefir.

Nutrition and texture vary with the milk used and the fermentation level. Sütepiim generally provides calcium and protein with varying fat content, and live cultures may contribute probiotic potential if the product is not pasteurized after fermentation.

Uses of sütepiim include consumption as a refreshing drink, as a base for soups and dressings, or as a tangy component in baked goods. It is typically stored refrigerated and should be consumed within several days of production; signs of spoilage include off smells, mold, or unusual curdling.