The recipes in the Real German Cuisine Challenge are from the German recipe book Die echte deutsche Küche and will be translated by me over the next couple of years.
Dicke Milch (Thick milk)
Refreshing summer snack
Ingredients for 4 portions:
- 1 liter whole milk (unpasteurized)
- 8 T grated rye bread (Schwarzbrot)
- 6 T course raw sugar (or sugar mixed with cinnamon)
Preparation time: about 5 minutes
Per portion: 310 calories
Directions:
- Let the fresh milk go sour (leave in a warm place for 1-2 days) and remove the whey that forms. Whisk the thick milk and put in a large bowl. Sprinkle with rye crumbs and sugar.
- If you want to eat the “Thick Milk” right away, simply use yogurt or store-bought thick-milk (Dickmilch).
- In the Brandenburg-region, this is called “Dicke Milch in Satten”. Satten are small clay bowls.
Want to read more about this recipe? Find out how the challenge went. Want more Real German Cuisine? Check out the full recipe list organized by German state. Do you have an alternative recipe for this dish or helpful hints? Please let us know in the comments!
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Christina, regarding how to make Dicke Milch, I remember buying fresh milk (not paturised) in Germany in a litter bottle. Approxamatly two-three days latter before the milk soured we put it in a 9″ diameter bowl and let it sit overnight. The next day the milk was thick and the fat from the milk created a creamy layer on top. We liked it with a little sugar on top. Then we used a spoon to scoop it out. Almost could be cut with a knife. Do not let the milk go sour in the bottle. (Or you will have spoiled milk.) After2-3 days put it in a bowl to get thick. I hope this little tip helps. Maybe someone in Regensburg will remember this recipe. Please let me know.
Regards,
Elsbeth