Surmælk

Surmælk is a term used in Nordic countries, particularly in Denmark, to refer to soured milk. It is a traditional dairy product made by allowing milk to ferment, typically through the action of lactic acid bacteria. This fermentation process results in a thicker consistency and a characteristic tangy flavor. Surmælk can be made from various types of milk, including whole milk, skimmed milk, or even buttermilk.

Historically, surmælk was a common way to preserve milk before refrigeration was widely available. The acidity produced by the bacteria inhibits the growth of spoilage microorganisms. It can be consumed on its own, often served with sugar or fruit, or used as an ingredient in various culinary applications. Surmælk is a key component in many Danish recipes, including desserts, baked goods, and sauces. Its versatility and distinctive taste have maintained its place in traditional and modern Nordic cuisine.