Ymer (dairy product) facts for kids

A special version of ymer mousse dessert with sorrel parfait, oatmeal, and meringue.

Ymer mousse dessert with berries, caramel, and elderflower sorbet.

Ymer is a special kind of Danish soured milk product. It's a bit like yogurt but has a thicker, creamier texture. Ymer is also packed with protein, having about 6 percent!

It tastes slightly buttery and might even feel a little fizzy. This fizziness comes from the natural process of carbonation during fermentation. Ymer first became available in stores in the 1930s. It's made by fermenting whole milk using a special type of bacteria called Lactococcus lactis.

Where Does the Name Ymer Come From?

Ymer gets its name from Ymir, a giant creature from ancient Norse mythology. In 1937, a dairyman named E. Larsen in Hatting officially named his new soured milk product "ymer."

Soon, other dairies started making it too, using the same name. Today, most people in Denmark know "ymer" as this tasty dairy product, not as the mythical giant!

How Is Ymer Made?

Making ymer in factories starts with skimmed milk, which has very little fat (about 0.1%). A special "starter culture" of bacteria is added to the milk.

The mixture is kept warm, around 18 °C (64 °F). It stays at this temperature until its pH level drops to 4.6. This pH change means the milk has become sour and thick.

After this, a part of the liquid called "serum" is removed. Then, cream is added back to make sure the ymer has the right amount of fat, which is usually 3.5%. Unlike many other fermented milk products, ymer has its "whey" (a watery part of milk) drained away. This draining process makes ymer thicker and gives it more protein and other solid bits.

How to Enjoy Ymer

Ymer is often eaten for breakfast or as a quick snack. You can use it in many ways, just like you would use yogurt. It's great in desserts, salad dressings, and even when baking!

A classic Danish dessert is called ymerfromage. The word fromage means "dessert cream" in Danish. To make it, ymer is mixed with sugar, gelatin, and cream.

For breakfast, a popular topping is ymerdrys, which means "ymer sprinkle." This sprinkle is a yummy mix of lightly toasted rugbrød (rye bread) crumbs and brown sugar. A small serving of ymer (about one deciliter) contains 146 kJ (35 kilocalories).