How does piimä differ from yogurt?
Piimä is a thin, drinkable Finnish fermented milk made with mesophilic cultures that work at room temperature, while yogurt is traditionally made with heat-loving cultures (Lactobacillus bulgaricus and Streptococcus thermophilus) and sets thick enough for a spoon. Piimä tastes mild and slightly nutty and is usually drunk from a glass.
Free download
Milk and Dairy Storage Chart (PDF): How long milk, plant milks, cream, yogurt and kefir last, opened and unopened. 23 rows, each with its source.
Thank you
Your chart is ready
We use your email only for this download.Also free:
Home Bar Storage Chart (PDF)Juice, Soda and Water Storage Chart (PDF)Coffee, Tea and Hot Drinks Storage Chart (PDF)Drink Strength, Calories and Units Cheat Sheet (PDF)Want the full pack? About 10 printable sheets: a larger chart for each drink type, a “has it gone off?” checklist, date labels, a party planner and an inventory sheet.
In this article
What is the difference between piimä and yogurt?
Both are fermented milk, but they are made with different bacteria at different temperatures and end up with different textures. Piimä is a liquid, drinkable cultured milk from Finland. Yogurt is thicker and eaten with a spoon.
| Piimä | Yogurt | |
|---|---|---|
| Cultures | Mesophilic (work at room temperature) | Thermophilic: L. bulgaricus and S. thermophilus in the US standard |
| Made at | About 70 to 77 degrees F (21 to 25 C), 12 to 18 hours | Warm incubation, usually well above room temperature |
| Texture | Very thin, drinkable | Thick or spoonable |
| Taste | Mild, slightly nutty, a little tangy | Tangier, more pronounced |
Why the bacteria matter
US law defines yogurt as dairy cultured with Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus, with other cultures allowed. Piimä uses mesophilic cultures instead, which is why some people call it a soured milk rather than a yogurt. Because those cultures work at room temperature, you can make it without any special warming equipment.
How do they taste and feel?
Piimä pours like milk and is often drunk plain or with a pinch of salt in summer. If you drain it, it thickens into something spreadable. Yogurt is thicker from the start, and Greek-style yogurt is thicker still because whey is strained off.
How do you use each?
- Piimä: drink it, pour it over cereal or fruit, use it as a salad dressing base, or swap it for buttermilk in baking (test the result, since it is not an exact match).
- Yogurt: eat it with a spoon, in smoothies, dips, marinades and sauces.
Which should you pick?
Choose piimä if you want a mild drinkable cultured milk. Choose yogurt for thickness and tang. If you cannot find piimä outside Finland, plain kefir or cultured buttermilk is the nearest thing in the shop, though not identical.
People also ask
Is piimä the same as yogurt?
No. Piimä is a thin, drinkable cultured milk made with room-temperature (mesophilic) cultures. Yogurt in the US is defined as made with L. bulgaricus and S. thermophilus and is thicker.
What does piimä taste like?
Mild, a little nutty and gently tangy. It is thinner than yogurt and is often drunk plain, sometimes with a pinch of salt.
Can I use yogurt instead of piimä?
Thin plain yogurt with a splash of milk or water is a rough substitute for drinking or dressings. Kefir or cultured buttermilk is closer.
Sources
About · How we verify this · Editorial policy · Corrections
What would help you most next?
One tap. Anonymous. It helps us decide what to build.
Thank you. The free charts above are yours to keep.
