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Fermented milk from Røros and Nord-Østerdal, Norway
firm, pudding-like set sour milk with mild rounded acidity. Made in 4 steps over 24 h. The longest step, fill cartons and sour in a tempered store, takes 24 h (Mattilsynet 2004) and runs at 20–23 °C (Mattilsynet 2004). mesophilic LAB from butterwort leaves does most of the fermenting.
| Main step | 24 hSet[fao][wp-no] | Fill cartons and sour in a tempered store |
|---|---|---|
| Temperature | 20–23 °CSet[fao][wp-no] | Fill cartons and sour in a tempered store |
| Acidity | pH 6.6Typical | Skim and pasteurise (no homogenisation) |
| organic cow milk |
| skimmed |
| pasteurised |
| NOT homogenised |
| Starter: backslop of traditional tettekultur (a blend of three traditional household cultures from the area); historically started on butterwort (Pinguicula vulgaris) leaves |
Total time across the recorded steps: 24 h
What changes: Milk poured over butterwort leaves coagulates overnight
Output: first tettemelk; then kept alive by adding a little to raw milk (backslop).
Microbes at work in this step
LAB living on the leaf surface seed the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
The Norwegian PGI ropy milk; tätmjölk and långfil are its Swedish relatives.
Pasteurised base; low risk.
Every number is labelled with how it is known. How this atlas is made
The regulation annex traces tjukkmjølk in Nord-Østerdal/Røros at least to the 1850s; it was a staple for Røros miners because it keeps well. PGI granted 2004 (first Norwegian PGI per no.wikipedia).
