📝 About This Recipe
Ymer is a quintessentially Danish soured milk product that stands apart from yogurt with its uniquely high protein content and velvety, tart profile. Named after the primeval giant of Norse mythology, this fermented treasure is created by draining whey from cultured whole milk, resulting in a thick, luxurious texture that is both refreshing and deeply satisfying. It is the ultimate canvas for the classic Danish breakfast, offering a probiotic-rich experience that is as nutritious as it is delicious.
🥗 Ingredients
The Cultured Base
- 2 liters Whole Milk (Preferably non-homogenized or organic for best curd formation)
- 1/2 cup Buttermilk (Must contain live active cultures; acts as the starter)
- 1/4 cup Heavy Cream (Optional, for added richness and a smoother mouthfeel)
Traditional Toppings (Ymerdrys)
- 2 cups Rye Bread Crumbs (Grated dark Danish sourdough rye (Rugbrød))
- 1/2 cup Dark Muscovado Sugar (Or brown sugar for that deep molasses sweetness)
- 1/2 teaspoon Cinnamon (Ground)
- 1 tablespoon Butter (For toasting the rye crumbs)
Fresh Garnishes
- 1/2 cup Fresh Raspberries (Whole or lightly crushed)
- 1/2 cup Blueberries (Fresh)
- 1 tablespoon Honey (For drizzling)
👨🍳 Instructions
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1
In a large, heavy-bottomed stainless steel pot, combine the 2 liters of whole milk and the optional heavy cream. Gently heat the milk over medium-low heat until it reaches 85°C (185°F). This step denatures the whey proteins, which ensures a thicker final product.
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2
Immediately remove the pot from the heat and allow the milk to cool down to approximately 25-30°C (77-86°F). You can speed this up by placing the pot in an ice-water bath, stirring constantly to prevent a skin from forming.
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3
Once cooled, whisk in the 1/2 cup of cultured buttermilk. Ensure the buttermilk is at room temperature before adding to prevent shocking the bacteria.
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4
Cover the pot with a clean kitchen towel or a loose-fitting lid. Place it in a warm, draft-free spot (like an oven with the light turned on) for 18 to 24 hours. The milk is ready when it has set into a soft, jelly-like curd and smells pleasantly tart.
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5
Prepare a draining station: Line a large colander with several layers of sterilized cheesecloth or a clean, thin linen towel. Place the colander over a deep bowl to catch the whey.
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6
Gently ladle the thickened milk into the lined colander. Do not pour it rapidly, as you want to keep the curds as intact as possible at this stage.
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7
Allow the mixture to drain in the refrigerator for 2 to 4 hours. The goal is to remove about 15-20% of the liquid volume (the whey). The resulting 'Ymer' should be thicker than milk but more pourable than Greek yogurt.
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8
While the Ymer drains, prepare the 'Ymerdrys'. Melt the butter in a skillet over medium heat. Add the grated rye bread crumbs and toss to coat.
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9
Stir in the muscovado sugar and cinnamon. Toast the mixture, stirring frequently, for 5-8 minutes until the sugar has slightly caramelized and the crumbs are crunchy. Set aside to cool completely.
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10
Transfer the drained Ymer into a clean bowl. Use a whisk to beat it vigorously for 1-2 minutes until it is perfectly smooth and glossy.
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11
Pour the Ymer into individual serving bowls. It can be served immediately or chilled for another hour for a firmer set.
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12
Top each bowl generously with the cooled Ymerdrys (rye crumbs), fresh berries, and a tiny drizzle of honey if extra sweetness is desired.
💡 Chef's Tips
Always use the freshest milk possible; the quality of the fat determines the flavor profile of the Ymer. Don't throw away the leftover whey! It is highly nutritious and can be used in smoothies or as a liquid base for baking bread. If your kitchen is cold, wrap the pot in a thick towel during the fermentation stage to maintain a consistent temperature. To achieve the perfect texture, avoid over-draining; if it becomes too thick like labneh, simply whisk some of the whey back in. Sterilize all equipment with boiling water before use to ensure only the buttermilk cultures thrive.
🍽️ Serving Suggestions
Serve in a shallow bowl topped with 'Ymerdrys' and a splash of maple syrup for a classic Danish morning. Pair with a glass of cold apple juice or a hot cup of strong Scandinavian filter coffee. Layer with granola and stewed rhubarb compote for a sophisticated breakfast parfait. Enjoy as a light lunch accompanied by a slice of buttered rye bread on the side. Use as a base for a savory dip by omitting the sugar and adding chopped dill and cucumber.