A kind of yoghurt, clabbered milk or longmilk with a stringy consistency; milk, mixed with a little soured cream (US: cultured sour cream), which has been left to stand in a warm place until it has set. Lactic acid bacteria act on the milk. There is also a fungus present, Geotrichum candidum, which gives a smooth velvety surface to it. It is usually served with sugar, sprinkled with ginger and cinnamon and present with knäckebröd or ginger snaps.

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