Name: Thick-Milk Sauce (Dickemillich Sosse)
Yield: 8 servings
Cuisine: American
Ingredients: 1 cup (250 ml) plain whole-milk yogurt or sour cream; 3 tablespoons (45 ml) Dill Vinegar; ⅔ cup (160 ml) whole milk; 1 teaspoon sea salt

Preparation info

8
servings

Difficulty
Easy

Appears in

Pennsylvania Dutch Country Cooking

By William Woys Weaver

Published 1993

About

Thick milky or clabber, is raw milk that is allowed to sour and thicken to a junket-like consistency, Pennsylvania Dutch cooks now generally use yogurt as a substitute, but sour cream will also work. Do not skimp on the dill vinegar; it is essential.

Ingredients

1 cup (250 ml) plain whole-milk yogurt or sour cream
⅔ cup (

Americas
Europe
Germany
United States
Sauce
Pennsylvania
Vegetarian
Gluten-free

Method

Combine the yogurt, milk, salt, and vinegar with a whisk. Beat until perfectly smooth, then warm in a saucepan over medium heat until hot. Do not boil. Pour into a warm sauceboat and serve immediately.

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