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Fermented milk from Denmark
Tykmælk is Danish thick sour milk. One home recipe sets whole milk with a little buttermilk, covered somewhere warm, in 24 hours; dairies now sour pasteurised milk with a lactic culture, and one adds an acidophilus culture too.
A short entry: the sources we found record only what is said here about Tykmælk itself.
| Whole milk, 3.5 % fat1 litre | [nfl-recipe] |
| Buttermilk (kærnemælk)1 dl | [nfl-recipe] |
| Starter | other: buttermilk (home recipe); a lactic culture plus L. acidophilus (one dairy) |
Total time across the recorded steps: 24 h
What changes: The dairy high-pasteurises the whole milk
Output: pasteurised whole milk.
Microbes at work in this step
heat kills the milk's own bacteria
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
Tykmælk is Danish thick sour milk. One home recipe sets whole milk with a little buttermilk, covered somewhere warm, in 24 hours; dairies now sour pasteurised milk with a lactic culture, and one adds an acidophilus culture too. Made in 4 steps over 24 h. The longest step, leave to sour and set, takes 24 h (Nielsen K) and runs at 15–30 °C (Kastrup C.B. (Mejeriforeningen 2019). Mesophilic lactic acid bacteria, the same culture used for kærnemælk, ymer and crème fraîche and Lactobacillus acidophilus do most of the fermenting.
| Main step | 24 hReported[nfl-recipe] | Leave to sour and set |
|---|---|---|
| Temperature | 15–30 °CReported[ing-mejeri] | Leave to sour and set |
Tykmælk is set at room temperature by mesophilic bacteria, not held hot like yogurt. It uses the same culture as Danish kærnemælk and ymer.
Dairy tykmælk is made from pasteurised milk and kept at 2–5 °C.
Every number is labelled with how it is known. How this atlas is made
