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Soured milk is prepared from whole milk via fermentation by lactic acid bacteria such as Lactococcus, Leuconostoc, and Lactobacillus bacteria. It is similar to yoghurt 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 Poland, Bulgaria, Norway, Sweden, Finland and Germany. In Bulgarian it is called kiselo mlyako, in German, it is known as Sauermilch or Dickmilch; in Polish, "zsiadłe mleko" ; in Romanian, lapte bătut (literally "churned milk"); in Swedish, filmjölk; in Norwegian, surmelk or kulturmelk, and in Finnish, piimä or viili.