Why should I put a spoonful of sour milk in the bowl first?

The sour milk acts as a souring culture and makes the fresh strained milk thicken (sour) evenly. It should go in the bowl before the fresh milk is poured over.

How long does it take?

The clabbered milk must stand and thicken for about a day (the recipe figures 1440 minutes, that is 24 hours) before it is ready to serve.

What is served with clabbered milk?

Crushed rusks and sugar are sprinkled over or set alongside, as it says in Schønberg Erken's "Stor kokebok" from 1914 (p. 70).

Clabbered Milk (Melkeringer)

Name: Clabbered Milk (Melkeringer)
Prep time: 10 min
Cook time: 23 h 50 min
Total time: 24 h
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 1 tbsp sour milk (as a souring culture); 1 l fresh strained milk; crushed rusks (for serving); sugar (for serving)

Melkeringer (Norwegian clabbered milk, fresh milk soured in a shallow dish) from Erken 1914: a spoonful of sour milk is placed in the dish before fresh strained milk is poured in, the milk sours and is served with crushed rusks and sugar.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 70 (falt i det fri)

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About the dish

"Melkeringer" were low, wide dishes in which fresh strained milk was set to sour. A spoonful of sour milk served as a souring culture. The dish was eaten with crushed rusks and sugar.

How to make it

1
Put souring culture in the dish
Put 1 tablespoon of sour milk into the melkering (a low, wide dish) before the milk is poured in.
2
Pour in the milk
Pour the fresh strained milk over and let it stand at room temperature until it has soured and thickened.
3
Serve
Serve the clabbered milk with crushed rusks and sugar.

Changes from the original

The original gives only "1 spoon sour milk"; the other quantities are without numbers. The melkering is described as a low, wide dish.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914 1949 Modernisert

Til1914 1949 Modernisert

1914 (korrekturlest, s. 70) → 1949 (korrekturlest, s. 84)~48% av teksten endretfjernetlagt til

~~Nysilet melk 1 ske sur melk støtt kavring sukker.~~ Ha 1 ~~ske~~ skje sur melk eller fløte i melkeringen, før den nysilte melk ~~heldes~~ helles i. Støtt kavring og sukker til.

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Frequently asked questions

Why should I put a spoonful of sour milk in the bowl first?: The sour milk acts as a souring culture and makes the fresh strained milk thicken (sour) evenly. It should go in the bowl before the fresh milk is poured over.
How long does it take?: The clabbered milk must stand and thicken for about a day (the recipe figures 1440 minutes, that is 24 hours) before it is ready to serve.
What is served with clabbered milk?: Crushed rusks and sugar are sprinkled over or set alongside, as it says in Schønberg Erken's "Stor kokebok" from 1914 (p. 70).

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