🥣 Rømme
Also known as: Norwegian sour cream, seterrømme
Thick Norwegian sour cream made from cultured cream; the richest kind, seterrømme, goes into the festive porridge rømmegrøt.
Rømme is a thick Norwegian sour cream made from cultured cream. Pasteurised cream is inoculated with mesophilic lactic acid bacteria and left until it is thick and tangy. Norway produces several kinds: the richest is seterrømme (about 35% fat), along with lighter versions for sauces and dressings.
The name seterrømme refers to the summer mountain pastures (seter) where dairy products used to be made. It is precisely this rich sour cream that is needed for the traditional festive dish rømmegrøt — a thick porridge of sour cream, whole milk, wheat flour, butter and salt. As it cooks, butterfat separates from the rich sour cream and is poured over the porridge, which is then sprinkled with sugar and cinnamon. Rømmegrøt is served on festive occasions, often with cured meat.
Rømme differs from Eastern European smetana mainly in its local starter cultures and fat standards rather than in technology. It is also eaten with waffles and jam and used in sauces, salads and with pancakes.
How it connects to milk
🥣 Rømme → made from → 🥛 Cow's milk → type of → 🥛 Milk
Links
- Made from
- 🥛 Cow's milk, 🥛 Cream
- How it is made
- 🔄 Fermentation
- Where it is traditional
- 🌍 Northern Europe
- Which peoples make it
- 🧑🤝🧑 Norwegians
- Product type
- 🏺 Traditional dairy products
- Part of
- 🧈 Cream and butter
Frequently asked questions
What is rømmegrøt?
A Norwegian festive porridge made of rich sour cream, milk, flour, butter and salt; it is served with butter, sugar and cinnamon.
What is the difference between rømme and smetana?
Both are essentially cultured cream. They differ in local starter cultures, fat content and how they are traditionally used.
Similar
🫖 Clotted cream · 🧈 Niter kibbeh · 🟫 Brunost · 🫕 Smen · 🧈 Butter · 🥛 Öröm
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.