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How to Make Piimä


Piimä is a traditional Scandanavian cultured dairy product. It is much thinner than most yogurts, with a more beverage-like consistency. 

This video contains instructions on how to make Piima Yogurt using yogurt from a previous batch as starter culture.

When getting started with our freeze-dried Piima Yogurt Starter, please begin by following the instructions on activating the Piima Yogurt Starter, included with your culture.


Making Piima Yogurt

Reusable or Heirloom Mesophilic or medium-loving cultures such as the Piima Yogurt Starter work at room temperature, 70-77ºF. These yogurt starters culture on the countertop at room temperature. 

Nearly any type of dairy milk will make yogurt. The milk can be raw or pasteurized. Information and tips on Choosing Milk to Make Yogurt, as well as special considerations for Making Raw Milk Yogurt, are available. Avoid ultra-pasteurized or UHT milk. 

It is important to make a new batch of yogurt at least every 7 days to keep your cultures strong. Always use the freshest batch of yogurt as starter.

Ways to Use Piimä

How to Make Piimä


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