Öröm with Bread
The Quirky Foodster Team
Ingredients
- Whole milk — 8 cups (1.9 litres / 64 fl oz)
- Bread — 4 slices
- Sugar, or to taste — 2 tbsp
Method
- Pour the milk into a wide, shallow pot and heat gently, without boiling hard, for about 1 hour, keeping the surface as undisturbed as possible.
- Remove from heat and let cool slowly and undisturbed, ideally overnight, allowing a thick layer of cream to rise and set on top.
- Carefully skim off the thickened cream layer with a spoon or spatula, keeping it as intact as possible.
- Serve the cream spread thickly on slices of bread, sprinkled with sugar to taste.
Introduction: Thick, rich clotted cream skimmed from gently boiled milk, served with bread and a little sugar as a simple, indulgent treat.
Cultural Background: Öröm is one of Mongolia’s most prized dairy products, requiring patience to prepare, and is often reserved as a special treat or offered to guests as a sign of generous hospitality.
Tips: A wide, shallow pot maximises the surface area for cream to form. Let the milk cool slowly and undisturbed for the best, thickest layer of cream.
Variations: Drizzle with a little honey instead of sugar. Serve alongside aaruul for a fuller traditional dairy spread.
Storage: Store the finished cream in an airtight container in the refrigerator for up to 5 days.
Reheating: This is a cold or room-temperature treat and is not reheated.
Nutrition: Per serving (approx.): 280 kcal, 6 g protein, 20 g fat, 20 g carbohydrate.
FAQs:
Q: Why does this take so long to make?
A: Forming a good, thick layer of clotted cream naturally
Q: Can I use store-bought clotted cream instead?
A: Yes, a good-quality clotted cream or crème
- Whole milk — 8 cups (1.9 litres / 64 fl oz)
- Bread — 4 slices
- Sugar, or to taste — 2 tbsp
Please log in to leave a comment.