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Fermented milk from Lapland and northern Scandinavia
Tätmjölk (Norwegian tettemelk) is the old ropy sour milk that folklore says was started by adding leaves of common butterwort (Pinguicula vulgaris) to milk, then kept going by backslopping. A leaf study found lactococci, and genes for exopolysaccharide, on the plant, which fits the folklore. The leaf practice is no longer used.
A short entry: the sources we found record only what is said here about Tätmjölk itself.
| Fresh cow milk | |
| Leaves of common butterwort (Pinguicula vulgaris) | The traditional starter in the folklore[porcellato2016] |
| Starter | other: butterwort leaves in the folklore |
What changes: Fresh butterwort leaves go into the milk vessel
Output: seeded milk.
Microbes at work in this step
lactococci on the leaves enter the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tätmjölk (Norwegian tettemelk) is the old ropy sour milk that folklore says was started by adding leaves of common butterwort (Pinguicula vulgaris) to milk, then kept going by backslopping. A leaf study found lactococci, and genes for exopolysaccharide, on the plant, which fits the folklore. The leaf practice is no longer used. Exopolysaccharide-producing Lactococcus lactis subsp. cremoris, the strain behind the ropy texture of Nordic ropy milks does most of the fermenting.
The starter was a plant, butterwort leaves, rather than an earlier batch or a bought culture; the ropy texture comes from the same lactococci as långfil and viili.
A folk practice no longer used; a butterwort leaf is not a controlled starter.
Every number is labelled with how it is known. How this atlas is made
Linnaeus described the use of butterwort to curdle milk in his Flora Lapponica (1737, p. 10). In 1874 Darwin and his son tried milk with Pinguicula and noted that the same plan was used in Wales.
