kumpuva

Kumpuva is a term sometimes used in Finland to describe a type of traditional fermented dairy product. It is similar in consistency to yogurt or thick sour cream. The production of kumpuva traditionally involves allowing milk, often unpasteurized, to ferment at room temperature or slightly warmer. This fermentation is primarily driven by lactic acid bacteria naturally present in the milk or introduced through a starter culture. The resulting product has a sour, tangy flavor and a firm texture. Historically, kumpuva was a way to preserve milk and provide a source of nutrition. Its consumption was more common in rural areas and among households that kept their own dairy animals. While less prevalent today due to the availability of commercially produced dairy alternatives, kumpuva can still be found in some traditional Finnish households or made by those interested in heritage food practices. The exact methods of preparation can vary regionally and even from family to family, leading to slight differences in taste and texture.