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Fermented milk from Denmark
Skimmed milk is heated, cooled to 19–23 °C and soured for 16–18 hours with a culture of Lactococcus and Leuconostoc. The curd is then warmed so that about half of its whey drains off, and cream is blended back in. Danish law reserves the name for soured milk with at least 5.6 % protein and 3.5 % fat.
| Skimmed milk | [yogurtathome][wp] |
| Starter culture of Lactococcus lactis bv. diacetylactis and Leuconostoc mesenteroides subsp. cremoris | [yogurtathome][wp] |
| Cream | Blended in after about half the volume has left as whey[yogurtathome][wp] |
| Starter | defined culture (Lactococcus lactis bv. diacetylactis and Leuconostoc mesenteroides subsp. cremoris) |
Total time across the recorded steps: 18 h – 20 h
What changes: Skimmed milk is heated to 90–95 °C for about 3 minutes
Output: heated skim milk.
Microbes at work in this step
Not documented for this step.
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
Skimmed milk is heated, cooled to 19–23 °C and soured for 16–18 hours with a culture of Lactococcus and Leuconostoc. The curd is then warmed so that about half of its whey drains off, and cream is blended back in. Danish law reserves the name for soured milk with at least 5.6 % protein and 3.5 % fat. Made in 4 steps over 18 h – 20 h. The longest step, cool, add the culture and sour, takes 16–18 h (NPSelection 2018) and runs at 19–23 °C (NPSelection 2018). Lactococcus lactis subsp. lactis biovar diacetylactis and Leuconostoc mesenteroides subsp. cremoris do most of the fermenting.
| Main step | 16–18 hReported[yogurtathome] | Cool, add the culture and sour |
|---|---|---|
| Temperature | 19–23 °CReported[yogurtathome] | Cool, add the culture and sour |
Ymer is soured like Danish tykmælk with a mesophilic culture, but part of the whey is then drained off and cream added, so it is thicker and higher in protein.
The milk is heated to 90–95 °C before the culture goes in, and the product is soured to pH 4.5 (Wikipedia says below pH 4.6).
Every number is labelled with how it is known. How this atlas is made
Ymer was launched commercially in the 1930s; in 1937 the dairyman E. Larsen of Hatting registered the name, and other dairies took it up. Early ymer was whole milk soured with Lactococcus lactis, while today filtered skimmed milk is usual (Wikipedia). The name comes from Ymir, the being of Norse myth fed by four rivers of milk.
