How long does it take to make opplagt melk?

The sour milk must drain in a cloth tied over a crock for 2 days, that is about 48 hours, before it is ready to be stirred out and served.

Which milk should I use?

The recipe uses thick, sour milk without cream. The draining itself yields a thick mass that is then mixed with cream and served with sugar and fresh (freshly milked, strained) milk.

How do I get the mass smooth?

Put the thickened mass in a dish and work it fine and smooth with a wooden spoon before mixing in the cream.

Where does the recipe come from?

From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 70, in the chapter on soups and cold dishes.

Drained Sour Milk (Opplagt Melk)

Name: Drained Sour Milk (Opplagt Melk)
Prep time: 20 min
Cook time: 48 h
Total time: 48 h 20 min
Yield: 4 servings
Cuisine: Norwegian
Ingredients: 2 l thick sour milk (without cream); cream (stirred in); sugar (for serving); fresh milk (for serving)

Opplagt melk from Erken 1914, a drained sour-milk dish: thick sour milk is strained in a cloth over a crock for two days, the mass is worked smooth with a wooden spoon, cream is added, and it is served with sugar and fresh milk.

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

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About the dish

"Opplagt melk" is drained, thick sour milk – a forerunner of today's kesam and quark. The whey is left to drip off through a cloth for two days before the mass is worked smooth with cream.

How to make it

1
Drain off the whey
Ladle the thick sour milk into a cheesecloth tied over a crock, and let it stand for two days.
2
Work the mass smooth
Turn the thickened mass out into a dish and work it fine and smooth with a wooden spoon.
3
Add cream
Stir in cream to a suitable consistency.
4
Serve
Serve with sugar and fresh milk.

Changes from the original

No measures are given in the original; the quantities therefore appear without numbers. The "cloth" has been described as a cheesecloth.

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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)~44% av teksten endretfjernetlagt til

~~Tyk, sur melk uten fløte fløte sukker nysilet melk. Tyk,~~ Tykk, sur melk uten fløte øses i et ~~klæde,~~ klæde som er bundet over en krukke; ~~staar~~ står 2 døgn. Det tykke ~~tages~~ tas op i et fat, ~~gnides~~ gnis fint og jevnt med en ~~træske, tilsættes~~ treskje, tilsettes fløte. Serveres med sukker og ~~nysilet~~ nysilt melk.

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Frequently asked questions

How long does it take to make opplagt melk?: The sour milk must drain in a cloth tied over a crock for 2 days, that is about 48 hours, before it is ready to be stirred out and served.
Which milk should I use?: The recipe uses thick, sour milk without cream. The draining itself yields a thick mass that is then mixed with cream and served with sugar and fresh (freshly milked, strained) milk.
How do I get the mass smooth?: Put the thickened mass in a dish and work it fine and smooth with a wooden spoon before mixing in the cream.
Where does the recipe come from?: From Henriette Schønberg Erken's "Stor kokebok" of 1914, page 70, in the chapter on soups and cold dishes.

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