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. Furthermore, Lc. Lactis subsp. Lactis biovar diacetylactis, which forms diacetyl, the substance responsible for tykmælk’s particular taste, and Ln. mesenteroides subsp. cremoris, are used for the flavoring the cultured milk. In order to obtain tykmælk that is capable of lasting for a decent period on the shelves, the milk has to be processed. Thus, air is taken out of the milk at 78 degrees Celsius, so that the final product does not contain lumps, granules, or have a low viscosity level. Then it is homogenized at 70 degrees Celsius and heated at 95 degrees
Celsius, where it will stay for only 2 to 6 minutes, for sterilization purposes. It will have to be cooled until it reaches temperatures between 17 and 24 degrees Celsius, which are suitable to sustain the cultures of bacteria. After the inoculation of the starter culture, the product is left to ferment for 17 to 24 hours, until it coagulates. Once this happens, the newly formed tykmælk is stored at 8 degrees Celsius where it can preserve its properties for 10 days.
In simpler terms, you can turn milk into tykmælk with the help of heavy cream and buttermilk. You need half of cup of heavy cream and half of cup of buttermilk for two cups of whole milk. These ingredients will have to be mixed in a bowl, covering the bowl after they have been thoroughly mixed and leaving the mixture to rest at room temperature. Ideally, the temperature should be 70 degrees Fahrenheit. You have to leave the bowl this way overnight or for maximum 18 hours so that the content thickens. Once this happens, you need to put the bowl with tykmælk into the refrigerator, where it should be stored until it is consumed.
