This dish which I like to call a Nordic Granola, is an old recipe which is not so commonly known anymore- we call it “melkering” which basically translates to “milk ring”. The caramalized grains (in this case rye, spelt and oatmeal) are covered in a ring of sour milk.
Now, before you freak out and think ‘sour milk? no way!’- let me explain. It doesn’t really taste sour- it’s really not that different from a kefir or a yogurt, I dare to admit it’s sweeter.
A perfect granola breakfast- or even a healthy evening snack during summer!
What you need is two ingredients and a little time.
Nordic Soured Milk & Caramalized Grains
Yield 2 persons
500 decilitre milk
1 decilitre sour milk, like kefir
1 decilitre oatmeal
1 decilitre rye grains
1 decilitre spelt grains
1 tablespoon butter
2 tablespoons honey
- Heat the milk just below the boiling point and remove from the heat.
- When cooled, add the kefir/ soured milk and stir well.
- Let sit for 24 hours at room temperature covered with a kitchen towel to thicken.
- At this point the soured milk can be served and eaten, but it's always nicer cold- so put it in the fridge for a couple of hours.
- To make the granola, add the grains to a frying pan and dry roast for a couple of minutes until golden.
- Add the butter and honey and stir well until blended.
- Transfer the mixture to a baking sheet and let coold down.
- When cooled down, roughly chop the grains and arrange a bowl of soured milk with new roasted grains.
- Enjoy a Norwegian tradition!