Ymer (dairy product)
A modern version of a ymer mousse dessert, ymerfromage, with sorrel parfait, oatmeal, and meringue, served at a New Nordic-influenced restaurant | |||||||
| Type | Fermented dairy product | ||||||
|---|---|---|---|---|---|---|---|
| Place of origin | Denmark | ||||||
| Serving temperature | Chilled | ||||||
| Main ingredients | skimmed milk, bacteria | ||||||
| 71 kcal (300 kJ) | |||||||
| |||||||
Ymer is a Danish concentrated fermented milk product. It is produced using skimmed milk and bacterial cultures. Ymer began production in the 1930s, and is today eaten for breakfast, added in desserts, and used as an alternative to yogurt.
Unlike other fermented milk products, ymer is drained of its whey. As a result, it has a higher content of solids, including protein, while the addition of cream to the final product is used to maintain ymer's fat content at 3.5%, the same as that of whole milk. Compared to standard yogurt, it has a thicker, creamier consistency and a higher protein content. It has a slightly buttery taste and may be very subtly fizzy due to slight carbonation from lactic acid fermentation.