From Wikibooks, the open-content
Soured milk is prepared from whole
milk via fermentation by lactic acid
bacteria such as Lactococcus, Leuconostoc,
bacteria. It is similar to yogurt and kefir,
but the different kind of bacteria give a different taste. The American buttermilk
is similar, but soured milk has a thicker consistency. It is of the
cuisine of Norway, Sweden, Finland
it is known as Sauermilch or Dickmilch; in Swedish,
surmelk or kulturmelk, and in Finnish,
piimä or viili.
Soured milk is usually sold in 1-litre
packages. Soured milk may be used in the same way as yogurt, that is,
from a bowl using a spoon (with cereals, muesli or corn
flakes) or from a glass. Flavor may be added with fruits or berries,
for instance strawberries,
or by adding sugar. Most people who like yogurt usually like soured milk
too. A range of different Lactobacilli strains have been grown in the
laboratories, providing a whole range of different kinds of soured milk,
with different tastes.
There is a variety of soured milk, soured
whole milk i.e. ropy sour milk, which has a consistency thick enough to be
gelatinous. It is more sour, and may require an acquired taste. In
Swedish, this is known as fil; in Finnish, viili. Its usage
is very much like that of yogurt, but as it is very sour, it is not
pre-mixed with anything. Instead, the muesli, berries etc. are added into
it immediately before eating.
As is the case with most yogurts and
kephirs, the Lactobacilli, which are a part of healthy intestinal flora,
are alive in the vendible product. Consequently, sour milk has a stabilizing
effect on the intestinal
flora. Some reports suggest that it contains peptides
that act as naturally occurring ACE
inhibitors and hence have an antihypertensive
effect (Seppo et al 2003).
Soured milk is also popular in South
Africa, called "amasi" in isiZulu and isiXhosa, and "maas"