käyvinä

Käyvinä is a traditional Finnish fermented dairy product, similar to yogurt or skyr. It is made from milk that has been allowed to ferment with specific lactic acid bacteria cultures. The process typically involves heating milk to a specific temperature, cooling it, and then inoculating it with starter cultures. The milk is then left to ferment for several hours, during which the bacteria convert lactose into lactic acid, resulting in a thickened, tangy product.

The exact composition of the starter cultures and the fermentation process can vary, leading to slight differences in taste and texture between different producers or regions. Käyvinä is known for its thick consistency, often spoonable, and its characteristic sour or tart flavor. It is a good source of protein and calcium, and like other fermented dairy products, it contains probiotics which are beneficial for gut health.

Historically, käyvinä was a common foodstuff in rural Finland, often made at home. It could be consumed on its own, perhaps sweetened with honey or berries, or used as an ingredient in various dishes, both savory and sweet. It could be served with rye bread, used in sauces, or incorporated into desserts. While commercial production exists, homemade käyvinä remains a part of Finnish culinary heritage. Its popularity has seen a resurgence as interest in traditional and fermented foods grows.