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Fermented Milk Products from All Over the World. Boruga ( Dominican Republic)

Boruga is a drink made out of fermented milk, specific to the Dominican Republic, although some say that it has Caribbean roots. It is a combination of a liquid with coagulated lumps, pretty much like adding cottage cheese to yogurt, mixing them up, but with a much sweeter flavor. The product is highly appreciated in hot weather, served icy cold. The acidity and sour taste are refreshing, while the sweetness, due to the added sugar before the fermentation process starts, makes it enjoyable. In the Dominican Republic, this is a much-appreciated alternative to soda, usually sold in small booths on the side of the road, which serve boruga in small disposable plastic glasses. So yes, the whole m

Fermented Milk Products from All Over the World. Ymer (Denmark)

Prepared and widely enjoyed in Denmark, ymer is a fermented milk product with a fat content of 3.5%. No one knows when ymer was prepared for the first time, but it is known at a larger scale since the 1930s. This product needs whole milk as a base, to which bacteriological cultures are added. Lactococcus lactis subsp. Lactis biovar diacetylactis and Leu. mesenteroides subsp. cremoris are used for the fermentation process that turns milk into ymer. For the making of ymer, the milk is skimmed and it is heated at temperatures of 90 to 95 degrees Celsius, for approximately 3 minutes. Then it is cooled to temperatures that vary between 19 and 23 degree Celsius. When a temperature in this range is

Fermented Milk Products from All Over the World. Tykmælk(Denmark) or Filmjölk (Sweden)

Tykmælk is a thick fermented milk, with a fat content of 3.5%, prepared not just in Denmark, but also in Sweden, where it is called filmjölk. This particular type of fermented milk is prepared in these countries for a very long time, being one of the most preferred foods when it comes to serving breakfast. Tykmælk can be served as it is or with various toppings, like brown sugar, fruits, or crumbled rye bread. In order to produce Tykmælk, the milk has to be cultured with a starter that contains a variety of bacteria, chosen especially to provide a specific thickness, flavor, and aroma to this product. Lc. Lactis subsp. lactis is the one responsible for the acidity of the dairy product. Furth

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