Skimmed milk is brought to a boil and curdled with soured milk or buttermilk, the curd is drained from the whey and worked with salt and chives or caraway; ready for use at once. From Erken's Stor kokebok (1949), p. 686.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 686 (falt i det fri)
A simple cheese made at home from skimmed milk and soured milk, with no storage time.
Curdle the milk
Bring the skimmed milk to a boil and take it off the heat. Stir in the soured milk. The milk now separates.
Drain the whey
Lift the curd into a colander and press the whey well out.
Season
Work the cheese quickly with salt and finely snipped chives or caraway. If the cheese is firm, add 1 tbsp cream or milk.
Use
The cheese is ready to use at once.
1/2 l is converted to 5 dl. Nothing has been added.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
Clean, minimally processed groceries matched to the ingredients — approximate prices.
Kremfløte
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