Danish Tykmælk

Tykmælk, “thick milk,” is a natural yogurt that is much sweeter and less tangy than many other yogurts. Top it with a crunchy mixture of rye breadcrumbs and brown sugar for a delicious breakfast or snack. Two tablespoons of plain, all-natural yogurt can be substituted for the buttermilk.

Serves: 4Hands-on: 10 minutesTotal: 16 hours 10 minutesDifficulty: Easy

Serves: 4


  • 4 cups whole milk
  • 5 Tbsp. buttermilk
  • ½ cup rye breadcrumbs
  • ¼ cup brown sugar


  • In a large pot, heat the milk to the scalding point (185°F–190°F). Turn off the heat and cool to 112°F.
  • When it reaches 112°F, stir in the buttermilk. Transfer to a sanitized bowl (rinsed with boiling water), cover, and allow to sit overnight in a warm place (like an insulated cooler), to curdle.
  • Transfer to refrigerator and chill for 8 hours before serving.
  • In a small bowl, mix breadcrumbs and brown sugar.
  • Top individual bowls of tykmælk with a sprinkling of the breadcrumb mixture before serving.