kaerapiim

Kaerapiim is the Estonian term for oat milk, a plant-based beverage made from oats and water that serves as a dairy substitute. The word combines kaera, meaning oats, with piim, milk. Oat milk is produced by blending oats with water and then filtering out the solids. Some commercial processes involve enzymatic treatment or milling adjustments to improve texture and reduce sliminess. Fortification with calcium and vitamins D and B12 is common, and many varieties include flavorings, sweeteners, or added oils to enhance creaminess. Barista versions are designed to foam well for coffee.

In taste and texture, kaerapiim is typically mildly sweet with a cereal-like undertone and a creamy mouthfeel when prepared well. It is lactose-free and suitable for vegans, and is widely used in cereals, coffee, smoothies, baking, and cooking as a dairy alternative. Nutritional content varies by brand and fortification, but oat milk generally provides less protein than dairy milk, with calories and micronutrient levels dependent on fortification.

Market and impact: Since the 2010s, oat milk has grown rapidly in popularity worldwide and is available in most supermarkets and cafés. Environmentally, it often has lower greenhouse gas emissions than cow’s milk, though water use depends on agricultural practices and processing.