Norwegian Reduced Curds and Whey Made with Cultured Milk

A heartwarming Norwegian dessert, taken from The Nordic Cookbook

Preparation and cooking time: 4 hours
Serves 4 as a main course with charcuterie, and 8 as a dessert with cinnamon and sugar


2 litres/3 1/2 UK pints (8 1/4 cups) milk
200 ml/7 f oz (3 cup plus 1 tablespoon) cream
100 g/3 1/2 oz (1/2 cup) sugar, plus extra for sprinkling
5 eggs
500 ml/17 f oz (2 cups plus 1 tablespoon) cultured milk
ground cinnamon, for sprinkling


Pour the milk and cream into a heavy-bottomed pot, add the sugar and heat to 45ºC/113ºF then move it to the side of the stove.

Mix the eggs well with the cultured milk then stir into the hot liquid and leave to set for about 1 hour with the lid on. Bring to a slow boil over medium heat, stirring with a whisk now and then so that it doesn’t stick to the bottom and burn. Continue cooking until the whey has started to reduce down and the desired level of caramelization has been achieved.

Transfer to a bowl and refrigerate before serving. Sprinkle with sugar and cinnamon before eating.