laatti

Laatti is a traditional Finnish fermented milk product. It is made by fermenting cow's milk, typically using lactic acid bacteria cultures. The process involves allowing the milk to sour naturally or by adding a starter culture, which causes the milk to thicken and develop a distinct tangy flavor.

The consistency of laatti can vary, ranging from a thick, yogurt-like substance to a thinner, more drinkable product. Its taste is characterized by its sourness, with some variations having a slightly sweet undertone depending on the fermentation time and the specific starter culture used. Historically, laatti was an important staple in Finnish diets, providing a readily available source of protein and calcium, especially during times when fresh milk was scarce.

Laatti can be consumed on its own or used as an ingredient in various dishes. It is often eaten with berries, honey, or rye bread. In some regions, it is also incorporated into savory dishes or used in baking. The production of laatti is a simple process, making it a sustainable and accessible foodstuff. While commercially produced versions are available, many Finnish households continue to make laatti at home following traditional methods. Its popularity has seen a resurgence in recent years as consumers seek out traditional and fermented foods.