lubjapiim
Lubjapiim is a traditional Estonian dairy product, a type of soured milk. It is made by allowing milk to ferment naturally, often at room temperature, using the lactic acid bacteria present in the milk itself. This fermentation process results in a thicker, tangier product compared to fresh milk.
Historically, lubjapiim was a common staple in Estonian households, particularly in rural areas where access to
The texture of lubjapiim can range from slightly thickened to quite curdled, depending on the fermentation
While modern refrigeration and pasteurization have made fresh milk more readily available and stable, lubjapiim continues