Where does Ymer yogurt come from?

Ymer is a Danish yogurt made with sour milk, 3.5% fat content, with 6 percent protein. It is made by fermenting whole milk with the bacterial culture Lactococcus lactis. It was developed in 1937 by a Danish dairy producer, who named it after a primitive being from Norse mythology.

For its preparation, the milk is skimmed and heated to temperatures of 194 to 203 °F (90 to 95 °C), for approximately 3 minutes. It is then cooled to temperatures ranging between 66 and 73 degrees Fahrenheit. When a temperature in this range is reached, the starter culture is introduced into the milk, starting the fermentation process that lasts between 16 and 18 hours.

The final product should have a pH of 4.5. Once the product is coagulated, it is cut and heated indirectly in a tank, until it reaches 133°F (45°C), for approximately 2 hours. This will cause the liquid part of the product to separate, ie about 50% if the initial amount of the product is withdrawn in the form of whey. Finally, the cream is added and blended with the remaining product at temperatures of 95 to 113 °F (35 to 45 °C). This explains its thick consistency and creaminess.

Thus, having its whey drained, ymer contains a higher degree of solids in its composition, compared to other fermented dairy products. In Denmark, ymer is not only a prized choice for breakfast, but is also served as a dessert, as a topping for various recipes, and even as an ingredient in cooking.