Comments on: Danish Tykmælk (Danish Fat Milk)

By: Cherbear

Cherbear — Wed, 19 Feb 2025 18:52:34 +0000

In reply to Lynette.

I first heard of this recipe from the Moosewood Bread cookbook. I tried it and it was good. now I have made my own Kefir and bought some good rye sourdough so I'm looking forward ro trying this again.

By: Birgit

Birgit — Mon, 16 Sep 2024 01:54:25 +0000

I grew up in Denmark with an Icelandic mother who loved Tykmælk
and now I feel like making it for myself growing old and eating the
food one grew up with.

Birgit

By: Lynette

Lynette — Fri, 20 Oct 2023 04:09:31 +0000

Thank you for this recipe. My dad has been wanting some tykmælk for breakfast and it's great to be able to make some for him.

By: Bronze

Bronze — Fri, 22 Sep 2023 12:54:55 +0000

Sounds delicious! If people buy fresh (local), raw milk, this will definitely work! By the way, "sour milk" is the term for milk that has been thickened in a warm environment; "buttermilk" is the word for the liquid that is left when you take butter out of the churned cream. In the old days buttermilk was often thick, because in warm season people could not keep milk cold long enough for the cream to rise to the top of the milk; nowadays most of us have fridges, so we can make fresh, sweet butter and sweet buttermilk that is not thick at all. So I assume you mean "sour milk" when you say "buttermilk" in this recipe. Thanks so much for sharing!