Surmelkfromasj -- Norwegian sour milk and lemon gelatine dessert

sour milk

🥗Healthier: kefir

💰Cheaper: yogurt

Kefir offers a similar tangy flavor with added probiotics.

cream

🥗Healthier: coconut cream

💰Cheaper: milk

Coconut cream is dairy-free and adds a rich texture.

buttermilk

🥗Healthier: yogurt

💰Cheaper: milk + vinegar

Yogurt provides a similar tanginess and consistency.

sugar

🥗Healthier: honey

💰Cheaper: sweetener

Honey adds natural sweetness with a unique flavor.

Heat sour milk in a pot over low heat until warm, not boiling.

Add rennet and stir gently for a few seconds.

Cover the pot and let it sit undisturbed for 12-24 hours until curds form.

Cut the curds into small pieces and let them rest for 5-10 minutes.

Gently heat the curds over low heat until they begin to release whey, about 10 minutes.

Scoop the curds into a cheesecloth-lined mold and press to remove excess whey.

Sprinkle salt over the curds and mix gently.

Let the cheese drain for several hours or overnight in the refrigerator.

Once set, remove from the mold and refrigerate until ready to serve.

Serve with bread or as part of a cheese platter.

Cooking Techniques

Spice Level:

Allergens