The mixture is then left to sweeten naturally, before being baked in an oven[1] until set, by which time the colour and flavour has developed due to the Maillard reaction.

[citation needed] Traditionally, mämmi was stored in small boxes made of birch bark called tuokkonen or rove, the appearance of which is now mimicked by commercial packaging.

Typically, mämmi is eaten cold, with either milk or cream and sugar, and less commonly with vanilla sauce.

[citation needed] There is a Finnish society for mämmi[3] founded by Ahmed Ladarsi, the former chef at the Italian Embassy in Helsinki, who has developed around fifty recipes containing mämmi.

Some people of Finnish descent in North America and Australia still make mämmi at home.