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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1914 1949 Modernised

To1914 1949 Modernised

1949 (proofread, p. 84) → Modernised~72% of the text changedremovedadded

~~Tykk,~~ 2 l tykk sur melk ~~uten~~ (uten fløte). fløte ~~øses~~ (røres inn). sukker (til servering). nysilt melk (til servering). Øs den tykke sure melken i et ~~klæde~~ osteklede som er bundet over en ~~krukke; står 2 døgn. Det~~ krukke, og la det stå i to døgn.. Ta det tykke ~~tas op~~ opp i et ~~fat, gnis~~ fat og gni det fint og jevnt med en ~~treskje, tilsettes fløte. Serveres~~ treskje.. Rør inn fløte til passe konsistens.. Server med sukker og nysilt melk.

Note on Modernised

Ingen mål er oppgitt i originalen; mengdene står derfor uten tall. «Klæde» er beskrevet som et osteklede.

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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.

Equipment for this dish

Cast-iron cookware set →Cast iron handles long, slow simmering – just what soups and stocks need.Engrospris.no

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