Sour Milk
I believe that the thick sour milk you refer to is made by adding a very little sour cream or milk to the fresh milk. I haven’t a special Danish recipe, but T am told that in Sweden the custom is to spread some sour milk in a deep earthenware pan, and pour over it the good milk. Cover the dish with a paper, and put it in a warm place in the kitchen, when the milk will quickly turn sour, Then cool it; and when needed for serving, whisk it up well and put some whipped cream on top. It is very often served with gingerbread.
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19400628.2.51.3.4
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New Zealand Listener, Volume 3, Issue 53, 28 June 1940, Page 45
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109Sour Milk New Zealand Listener, Volume 3, Issue 53, 28 June 1940, Page 45
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