and left to ferment for one to two days. More can then be made by adding completed to milk. In Flora Lapponica (1737), Carl von Linné described a recipe for and wrote that any species of butterwort could be used to make it. Sundew and butterwort are carnivorous plants that have enzymes that degrade proteins, which make the milk thick. How butterwort influences the production of is not completely understood – lactic acid bacteria have not been isolated during analyses of butterwort. See also Cuisine of Sweden Amasi Kumis Skyr Yogurt Ayran Viili Matzoon Buttermilk List of dairy products Notes References Fermented dairy products Danish cuisine Norwegian cuisine Swedish drinks