Drápfrumur

Drápfrumur is a traditional Icelandic fermented milk product made from the whey of unsalted cheese production. The whey is heated and mixed with a starter culture of Lactococcus lactis and other bacteria, which causes it to ferment. The resulting liquid is rich in protein, calcium, and other nutrients, and has a slightly sour and creamy texture.

The fermentation process of drápfrumur can take several hours to complete, and it is typically left to sit at temperatures between 20-25°C for 4-12 hours. After fermentation, the liquid is cooled and can be consumed immediately.

Drápfrumur is a common ingredient in traditional Icelandic recipes, particularly in the winter months when fresh milk is scarce. It is often served as a side dish, similar to yogurt or kefir, and is used as a base for a variety of desserts and beverages. In some parts of Iceland, drápfrumur is also used as a starter culture for other fermented dairy products.

The health benefits of drápfrumur are attributed to its high protein and calcium content, as well as its probiotic properties. The fermentation process creates beneficial bacteria that can aid in digestion and support the immune system. However, as with any fermented dairy product, there is a risk of spoilage if not prepared or stored properly.

Despite its potential health benefits, drápfrumur has not been extensively studied in scientific literature, and more research is needed to fully understand its effects on human health. Nevertheless, it remains a popular and iconic part of Icelandic cuisine and culture.