Considering the fact that Norway has wide pastures with green grass to feed the cows, the people in this country are very fond of old dairy traditions and recipes. Many artisans are doing their best to keep the old tastes of Norway alive, in spite of the fact that almost anything these days is industrially produced. Tjukkmjølk, which can be translated as “thick milk”, is one of the most appreciated products made out of fermented milk. This particular recipe comes from Røros,
Surmelk or kulturemelk in Norway can be translated as “cultured milk”and it is almost the same like Filmjölk in Sweden. In both cases, we are talking about fermented milk products that have a slightly sour taste, due to the fact that bacteria consumed the sugar in the milk and a more clogged consistency than fresh milk. In the case of whole fresh milk, taken from farmers, surmelk occurs naturally, due to the presence of good bacteria in the milk and the fermentation process.
Watch the video on YouTube https://youtu.be/vAhO7JXJ864 Milk kefir is a fermented dairy drink made by the fermentation of dairy milk, which is triggered by lactic bacteria and yeast which, then, creates a similar texture to drinkable yoghurt. Image: Kefir Grains made from a freeze-dried starter(second consequent batch) The main difference between kefir and yoghurt is in their microbiological composition as the yoghurt contains lactic bacteria only as "Lactobacillus Bulgaricus