Re: Piima

Tue, 24 May 1994 08:41:06 +0200 (EET)

> Does anyone know where to currently obtain a product called Piima? I had
> some years ago; it's a commercially-packaged starter kit for a
> cool-cultured yogurt-like stuff made of _Pinguicula_ (a Scandanavian
> product?).
> Any clues on finding it?

>I don't know where to find it but there was an article published in The
>Carnivorous Plant Society journal called "The role of Pinguicula in
>taettemaelk" Volume 14 (2), 41.
>It goes like this.....

> Taettemaelk or `ropy milk' is a traditional milk product produced
>mainly in Scandinavia, by the addition of butterwort leaves to fresh milk.
>The milk product is made in small batches, with the leftovers being used
>as an inoculum for the next batch. The caesin (milk protein) is not
>coagulated in the same way as in the cheese-making process (editorial
>note - Blessed are the cheese makers :) ) but is broken down into smaller
>sized units (Lloyd, 1942). The milk is thus made thicker and contains long
>`ropy' strands.

I have also heard about taettemaelk (must be Norwegian) or t{tmj|lk (Swedish)
and that Pinguicula is or was used used in making it. Piima (or actually
piim{, { = a with umlaut) is, however, Finnish, and I have never heard about
Pinguicula being used, Pinguicula is actually not very common in Finland.
Piima is just milk fermented with lactic acid bacteria. I have no idea where
to find starting culture in the USA, but trying some place with lots of
Finnish immigrants or some society of Finnish immigrants might help.

Erkki Aalto

Erkki '\rkki' Aalto "Life consists of two parts:
Internet: Erkki.Aalto@Helsinki.FI The horrible and the miserable"
Snail: P.O. Box 9
FIN-00014 University of Helsinki