Tjukkmjølk: A historic Norwegian dairy product with the taste of summer

I love discovering food products from my own country with a long history and tradition. Something that is unique to my culture,  although variations of every food is likely to be found in all countries around the world.  Norway is known for its fondness of dairy and has in turn, a rich dairy industry.   Today, many artisan producers are prioritizing staying true to Norwegian roots and maintaining the country’s traditions by making old-school, wholesome and organic products.  I came across an article today that prompted me to do some more research on a cultured milk product called “tjukkmjølk” or “tettemelk.”

Tjukkmjølk  (literal translation: thick milk) is a traditional milk dish from the area of Røros  with over 150 years of history.  Røros is a town in the county of Sør-Trøndelag.  Røros is known for being a mining town due to its historical copper mining business, and is one of two towns in Norway  that have been historically designated as mining towns (Kongsberg being the other).   The town is scattered with 17th and 18th century buildings with dark- pitch log facades, giving it a medieval appearance, which  led UNESCO to name it a World Heritage Site in 1980.


The name ‘tjukkmjølk’ refers to the thick and rich consistency of the milk, which originally was produced from the butterwort (“tettegras” in Norwegian) plant.  The Latin name for this plant is Pinguicula Vulgaris, where  “Pingus” means ‘fat’, and refers to the shiny leaves of the plant.  ‘Vulgaris’ means ordinary.


The leaves of the butterwort plant were rinsed and placed in the bottom of a wooden bowl.  Slightly warm and fresh milk was poured over the leaves, and the bowl was then placed in a warm spot.  When the milk firmed up, it looked almost like yogurt, and was ready for use, and referred to as  “tette”, meaning the starter culture for producing tjukkmjølk, also called ‘tettemelk’.   This starter was used again and again in the old days,  and can be likened to making of sourdough breads today, where a small portion of starter is used to produce loaves of bread.  Some say the “tette” culture lives forever.   The taste of tjukkmjølk cannot be replicated anywhere else, and has been said to have the flavor of summer.  The fresh, tangy flavor of the milk combines well with the  summer berries found everywhere in Norway during this time of year and makes for a perfect light breakfast, snack or dessert.

Think yogurt is healthy and good for you? Try tjukkmjølk!  Because the fat particles are not separated during the gentle heating process, i.e. the milk is not homogenized,   the good fat will remain intact, a layer of cream will generate on top of the milk.    Tjukkmjølk also contains living lactic acid bacteria.  During the souring process, the casein (milk protein)  is broken down – we do not see this in any other milk products (yogurts, cottage cheese, etc).


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Tjukkmjølk is now a protected geographical name from the region of Røros in Norway, and was in fact the first food product in Norway who received this protection.   This means that the milk has to be produced locally, and that the production, based on the long traditions of milk production from the Røros area,  has to take place in the county of Røros.  The milk used has to be organic and is produced on dairy farms in the northern Østerdalen and the Røros area.


Tjukkmjølk is considered a summer food and can be enjoyed in a variety of ways.  Many people use it instead of yogurt, milk or heavy cream.   Eat it with some fresh berries and granola on top, add it in a smoothie or into a dressing as well as waffle batters and desserts like mousse and panna cotta.  By pureeing it in a blender you can make it into a healthy, drinkable yogurt if you add a banana, avocado and perhaps a scoop of protein powder.

tjukkmjølkImage from

Below is a recipe adapted from the website of Rørosmeieriet,  the only dairy company in Norway that is 100% organic and also the only ones producing  tjukkmjølk today. For those of you who are lucky enough to get a hold of this product, try this one out or substitute with kefir if you cannot find tjukkmjølk.

This wonderful dairy product definitely has the taste of summer, but I would say above all, represents the taste of Norway!

TJUKKMJØLKSPUDDING MED RØRTE BÆR (Tjukkmjølkspudding with marinated berries)

1/2 cup sour cream

1/2 cup heavy cream

2 1/2 cup tjukkmjølk

Juice of 1/2 lemon

Juice of 1/2 orange

1/2 vanilla bean pod

100 grams 0r about 1/2 cup granulated sugar

5 cl or 2 oz Cointreau or other orange liqeur

8 sheets gelatin

Marinated berries:

200 grams/1 cup cranberries, blueberries or cloudberries

150 g/ 0.75 cup granulated sugar

1 cup water

1 cinnamon stick

2-3 star anise pods


Place the gelatin sheets in a little water. In a sauce pot, add sour cream, heavy cream, lemon and orange juice, vanilla bean pod and sugar. Bring to a boil, remove from heat and stir in the gelatin. Whisk in the tjukkmjølk and Cointreau. Pour into a bread pan or other dessert pan and place in fridge for a couple of hours until set.

To make the berries:

Bring sugar, water, cinnamon stick and anise pods to a simmer in a sauce pot, stir and cook until sugar is completely dissolved. Add in the berries and remove from heat, stir to combine.

Serve the pudding with the berries still slightly warm spooned over.


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25 thoughts on “Tjukkmjølk: A historic Norwegian dairy product with the taste of summer

  1. Forestwoodfolkart says:

    This sounds very similar to filmjolk from the north of Sweden ( a fermented milk product). If so, I would enjoy it very much and lament the fact that we can not get it in my region ( due to pasteurisation rules). Does it have a slightly tart flavour?

    • Sunny says:

      Hi Amanda – it is indeed the same as filmjolk!!! Impressive that you knew:) it does have a tart/tangy flavor, such a unique, wholesome product with an incredible flavor, and healthy too!

      • Forestwoodfolkart says:

        I experienced Filmjolk on a trip there not so long ago, and fell in love with it. To substitute, I have an A3 yoghurt and thin it down a little with water. Not the same, but the closest I will get, down under.

      • Björn Mörtberg says:

        In Sweden would we call it “långfil” (also known as tjockmjölk (thikmilk) (Tjukk-mjølk)) – in english “long-fil”, as it´s texture is a little long. This is a specific and traditional way to prepare milk from northern parts of Sweden.

      • Sunny says:

        Hi Bjorn and thanks for your comment! Yes I am aware it’s called långfil in Swedish and I should have probably included that n my piece. In fact, another reader (if you see in the below comments) asked if tjukkmjølk was the same as långfil… Even though it makes perfect sense, I am always amazed at how similar our foods and traditions are! Thanks again for stopping by and hope you will keep checking back! 🙂

    • Sunny says:

      Hi Bente – thanks for stopping by, and what a nice childhood summer memory! I too feel like we need to keep these old foods and traditions alive, after all – it seems as if people had much less health problems back then, by just consuming pure, unprocessed foods. My reason for this blog is to give old dishes new life, and research how and why they were made… Thanks again for your comment! 🙂

  2. Sophie33 says:

    Thank you for introducing a new yummy product of Norway!

    Your dessert looks really fabulous like in a good Michelin starred restaurant! 🙂 Waw, even! 🙂 MMMMMM!

  3. Karen says:

    What a nice post! I recently ordered some långfil culture from someone (I’m also vegetarian and in NY) and would love to try tjukkmjølk. Have you thought of soaking a cotton ball or two with it, drying it, and bringing it back to NY to make your own?

    • Sunny says:

      Thanks for your comment, Karen! I no longer consume dairy products (this blog was veganized a year ago) so no, I have not tried what you suggested. I’m really glad you liked the article though, and hope you will continue to check back as I always prioritize writing about traditional Norwegian food and culture, albeit now with a slight twist! 🙂

      • Karen says:

        Lacto-ovo here since 1987. 🙂 And I’m always interested in cuisines with which I’m not familiar, especially those with meat-centric dishes that can be “veg-ized.” Now I can explore Scandinavian cuisine, or at least a damned good interpretation of it!

  4. a h r says:

    A life coach should know that people who are lactose intolerant cannot digest lactose, the main sugar in milk, not casein, which is a protein.

    • Sunny says:

      Yes, I stand corrected – I should mention that this article was written before I became a health coach (not sure a life coach needs to know about casein/lactose) and I now don’t advocate any milk product for any adults (unless you are a baby calf). I also think there is perhaps a more civilized way to point out mistakes in articles, than the accusatory method you just used, but I know the internet is a great vehicle for people who like to point out faults and errors. Regardless, I thank you for pointing out the mistake – have a fabulous day! 🙂

  5. Andrea M. says:

    Woooaawww I am just amazed by the simple knowledge of people in the world. I’m an hebalist from Northern Spain, and I’ve just discovered the herb “Pinguiculla vulgaris” being one of the most nicest herb that grows in here, next to my village!! I was searching for herbal remedies to do with it, but after reading your blog, I know for sure that I’ll bring thos Finnish tradition to Spain!! 🙂 hahahah I am going to try it out and make tettemelk by my own!! Thank you so much for the info!! (By the way…do you know if this ferment is good for people with allergy to lactose?) Many thanksssss!!

    • Sunny says:

      Hi Andrea, sorry for the delay in replying. This is NOT good for people with an allergy to lactose, and as I’m vegan now, I will say it’s not a product I recommend any longer. However, I appreciate you stopping in and taking the time to read my post! Love that you are an herbalist! 🙂

    • Tijmen says:

      don’t know how protected Pinguicula is in Spain, but in allot of countries it’s illegal to touch wild populations. I don’t recommend to use any wild species for products. It’s also possible that the species you found is not vulgaris but grandiflora or alpina.You can probably still make this product but other plants can be even more protected.

  6. Tijmen says:

    So if I am correctly you pick raw milk, pour it over the leaves and you have some kind of yoghurt? Is it possible to pasteurized, homoginize and than pour it over the leaves? Is the name protected so I can’t use it for marketing purpose? Traditionally it’s raw milk leaves and that’s it right? Do you know what happends exactly? Like the enzymes of Pinguicula break down casein which makes the yoghurt? And what do the bacteria do?

    Thnx in advance!

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