‘Thick Milk’

Dikkemelk. Holland

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • Fresh milk
  • Sugar
  • Ground cinnamon


    Skim the cream from the milk and keep it in a cool place. Leave the milk in a warm place until it becomes sour and solid. Put the solid milk into a cloth or a piece of butter muslin, and hang it up for about twelve hours to drain off liquid. Serve the curd with the reserved, skimmed cream, sugar and cinnamon.