Textual Chef Textual Chef

Piim

A traditional Nordic fermented milk beverage with a smooth, light texture and pleasantly tart taste.

5 minEasyServes 4150 cal/serving

FinnishNon-Alcoholic DrinkFermentedVegetarianHigh ProteinLow CarbHalal-friendlyKosher-styleGluten-FreeNut-FreeEgg-FreeSoy-FreeShellfish-FreeSesame-FreeLow-SodiumLow-SugarPork-FreeAlcohol-FreeNightshade-FreeCorn-Free

Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.

Ingredients

  • 4 cups pasteurized whole milk
  • 1/4 cup active cultured buttermilk

Instructions

  1. 1

    Gently warm 4 cups pasteurized whole milk in a glass container or saucepan until it reaches room temperature, around 70 to 75 degrees F.

  2. 2

    Whisk 1/4 cup active cultured buttermilk into the warm 4 cups pasteurized whole milk until thoroughly combined.

  3. 3

    Cover the glass container loosely with a clean cloth or coffee filter, securing it with a rubber band.

  4. 4

    Let the mixture sit in a warm spot out of direct sunlight for 12 to 24 hours until set and mildly sour.

  5. 5

    Seal the container tightly and chill in the refrigerator for at least 4 hours before serving.

Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.

Questions

Does room temperature really matter in Piim?

Step 1 reads: "Gently warm 4 cups pasteurized whole milk in a glass container or saucepan until it reaches room temperature, around 70 to 75 degrees F." It does at step 1. Cold ingredients resist blending: cold butter will not cream, and cold eggs can split a batter that was smooth a moment ago.

Is there a substitute for buttermilk in Piim?

The entry for Piim calls for 1/4 cup active cultured buttermilk. In its place: Stir a tablespoon of lemon juice or white vinegar into a cup of milk and let it stand five minutes. Plain yogurt thinned with milk also works.

Can I make Piim dairy-free?

Yes. The dairy in Piim is 4 cups pasteurized whole milk, 1/4 cup active cultured buttermilk. Swap the milk for unsweetened oat or soy milk; the buttermilk for plant milk soured with a teaspoon of vinegar per cup. The richness shifts slightly, but the method does not change.

Is Piim keto-friendly?

A serving of Piim carries 12 g of carbohydrate. Against a strict 20 g keto day that is 60 percent of the budget; against a moderate 100 g low-carb day it is 12 percent.

Which part of Piim can be done ahead?

Everything up to step 4. Step 4 is a built-in pause of 24 hours: "Let the mixture sit in a warm spot out of direct sunlight for 12 to 24 hours until set and mildly sour." Do everything up to that point ahead of time and pick up at step 5 when you are ready to finish.

Serve it with

Cook this free in the app

Textual Chef is 4,530 plain-text recipes, free to read and free to cook from. No account, no paywall, no ads, no life stories. Open this one in the app and each quantity sits inside the step that uses it, so you read once and cook.

Every recipe is curated or public-domain sourced, written to one template and checked before it publishes. Nothing here is a scraped blog post.

Cook this free in the appNo download needed. It opens in your browser. The kitchen tools (planner, shopping list, pantry, import) are $5.33 a month billed annually; the first 30 days are free.