Melkeringer (mell-ker-ring-ger) is a Nor-wegian milk curd made with sour cream and milk. When the curd thickens it is chilled and sprinkled with sugar and nutmeg. It may be served for breakfast or as a simple dessert with fruit. Make

Melkeringer in the summer when the temperature is well up in the



2 pints milk

2 fl. oz. sour cream

1 tablespoon icing sugar mixed with

1 teaspoon grated nutmeg

In a medium-sized saucepan, scald the milk over moderate heat (bring to just below boiling point). Remove the pan from the heat and set it aside to allow the milk to cool to lukewarm.

Place the sour cream in the bottom of a deep serving dish. Pour over the cooled milk and leave the mixture to stand in a warm, airy place until the milk thickens. This will take about 24 hours.

Chill the mixture in the refrigerator for 2 hours. Sprinkle with the icing sugar and nutmeg mixture and serve at once.

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