What are the benefits of drinking piimä?

What is piimä?

Piimä is a Finnish soured milk similar to buttermilk. A Finnish government site quotes a dietitian calling sour milk products like piimä the most Finnish of dairy foods, and says Finns often drink it with meals. A fermentation guide describes it as a thin, drinkable yogurt with a mild, nutty taste, made with mesophilic starter cultures.

Is piimä good for you?

We did not find any official body (for example a national food authority) that lists specific health benefits for piimä. Many web pages promise better digestion, immunity or heart health; these are not backed by an official source we could check, so treat them as unproven.

What can be said in general terms:

• It is a milk product, so it supplies milk nutrients such as protein and calcium. Amounts vary by product and fat level, so read the label.
• Fermentation adds acidity and a tangy flavor.
• It is a drink, so it can fit into a meal or breakfast like milk or kefir.

Who should avoid it?

Piimä is made from milk, so it still contains milk protein and lactose. Do not drink it if you have a milk allergy. If you are lactose intolerant, try a small amount or choose a lactose-free product. Do not assume piimä is lactose-free unless the label says so.

How do Finns use piimä?

According to the fermentation guide it can be:

• Drunk plain or with a pinch of salt, especially in summer
• Used as a salad dressing
• Eaten at breakfast with granola, cereal or fruit
• Drained to a thicker consistency and spread on bread

Can you make it at home?

Yes. The guide describes culturing milk with about one tablespoon of piimä per cup of milk at roughly 21 to 25 C (70 to 77 F) for 12 to 18 hours, until it thickens into a compact mass that comes off the container wall, then chilling it for about 6 hours.