Donormælk

Donormælk is a fermented milk product originating from Norway. It is made by inoculating milk with specific lactic acid bacteria, similar to the production of yogurt or kefir. The fermentation process gives Donormælk a distinct sour taste and a thicker, more custard-like consistency. Historically, it was a way to preserve milk before refrigeration was common.

The bacteria used in Donormælk are believed to contribute to its tangy flavor profile. It is consumed on its own as a drink or snack, and can also be used as an ingredient in cooking and baking. While not as widely known internationally as some other fermented dairy products, Donormælk holds a place in Norwegian culinary tradition. It is often seen as a healthy food due to the probiotics present in the fermented milk. Varieties might exist with different fat contents or flavorings, but the core product remains a sour, cultured milk.