What are the similarities and differences between piimä and kefir?

How are piimä and kefir alike?

• Both are fermented milks you can drink.
• Both are made by letting bacteria sour milk, which makes it tangy and thicker than milk.
• Both can be made at home with a small starter.
• Both are used plain, in smoothies, dressings or over cereal.

How do they differ?

The kefir row is general knowledge from kefir makers; the piimä row comes from the page we opened. We did not find an official comparison of the two, and the calories and nutrients depend on the milk used and the product, so check the label.

How is piimä made?

A fermentation site describes using a mesophilic culture, adding about 1 tablespoon of piimä per cup of milk, covering the jar with paper or cloth, and fermenting at about 70 to 77 degrees F for 12 to 18 hours (longer in a cool room). It is ready when it thickens and pulls away from the container wall. Then refrigerate it for about 6 hours before eating, and save a little to start the next batch. Using cream instead of milk gives something closer to sour cream.

How do you use piimä?

Drink it plain or with a pinch of salt, pour it over granola or fruit, or use it in salad dressing. Drained, it becomes spreadable.

Is piimä the same as buttermilk?

In Finland, piimä is often translated as buttermilk or soured milk, but here we only describe the product above. Check the pack of what you buy.

Safety and storage

Use clean jars, keep it in the fridge once made and throw it out if it smells off or has mold. People with milk allergy should avoid both; ask a doctor about lactose intolerance.