eriviäymaitesta

Erieviäymaitesta is a Finnish term that translates to "cow cream" or "clabber" in English. It refers to the thick, curdled cream that forms at the top of a container of fermented milk or buttermilk. This cream is rich in protein and has a distinct flavor and texture.

In traditional dairy production, erieväymaitesta is a byproduct of making buttermilk or sour cream. The cream is separated from the liquid portion and can be used in various ways, such as in baking or as a thickener in sauces and dressings. It can also be allowed to ferment further, resulting in a type of cheese or yogurt.

Erieviäymaitesta is often used as an ingredient in traditional Finnish cooking, particularly in recipes like makaronit (macaroni and cheese) and kinkkukeitto (pot roast). The cream's thick and tangy texture makes it a valuable addition to many dishes.

In modern dairy production, erieväymaitesta is often removed and sold as a byproduct, but it can also be rerouting back to the manufacturing process, where it can be utilized in the production of other dairy products.