Ymer (dairy product)
Ymer is a Danish , yogurt-like sour milk product that has been around in Denmark since around 1930. Like yoghurt, it is made by adding lactic acid bacteria , especially of the Lactococcus lactis species , but it contains more proteins . Whey is then removed from the resulting sour milk , which increases the dry matter content to 15–17%. Finally, the Ymer is ground using a smooth cylinder, which gives it its special creamy structure. Related to the Ymer are the Swedish-made Filmjölk and the Finnish Viili .
According to the traditional method, pasteurized skimmed milk is incubated with mesophilic starter cultures at temperatures of 20 to 25 ° C until coagulation . Then it is gently stirred and heated and the whey that emerges is removed. The fat content of the Ymer is adjusted by adding homogenized cream.
In Denmark, many Ymer people eat sugar-coated black bread crumbs , the Ymerdrys .
The sour milk product got its name from the ice giant Ýmir from Nordic mythology, who lived on the milk of the original cow Auðhumbla .
Individual evidence
- ↑ K. Wegner: Microbiology of sour milk products . In: Herbert Weber (Ed.): Milk and milk products (= microbiology of food ). tape 2 . B. Behr's Verlag, Hamburg 1996, ISBN 3-86022-235-X , p. 213 .