Dessert

Öröm – Sweetened Boiled Milk Cream

Name: Öröm – Sweetened Boiled Milk Cream
Total time: 180 min
Yield: 4
Ingredients: 2 L (whole, non-homogenized if possible) Milk; 3 tbsp Honey; 2 tbsp (optional) Sugar; 4 slices (optional, to serve) Bread; 30 g (optional garnish) Raisins

Preparation time: 3 h
Servings: 4

Ingredients

Milk — to buy2 L (whole, non-homogenized if possible)
Honey — to buy3 tbsp
Sugar — to buy2 tbsp (optional)
Bread — to buy4 slices (optional, to serve)
Raisins — to buy30 g (optional garnish)

Preparation

Pour raw or non-homogenized whole milk into a large, wide, heavy-bottomed pot: the wider the surface, the more generous the layer of cream that will form.
Bring to a boil over medium heat, then immediately lower to very low heat as soon as it starts to simmer, to keep it from boiling over or catching.
Let it simmer uncovered for 2 hours 30 minutes to 3 hours at a bare simmer, without ever stirring: a thin skin of cream (öröm) will slowly form and thicken on the surface as the milk reduces.
Carefully remove the pot from the heat and let it cool completely at room temperature, then refrigerate overnight: the cold firms up the cream and makes it much easier to lift off.
The next day, carefully lift off the set skin of cream from the surface with a slotted spoon, keeping it in one piece if you can.
Gently fold the cream in half or in thirds to form a thick, silky portion, the way öröm is traditionally served on the steppe.
Arrange the öröm in a small dish and drizzle generously with honey or dust with sugar just before serving.
Enjoy well chilled, by the spoonful, on its own or with a piece of gambir bread or boortsog to dip into the sweet cream: a simple dessert that celebrates the richness of Mongolia's summer milk.

Dessert

Öröm – Sweetened Boiled Milk Cream

Preparation time: 3 h
Servings: 4

Ingredients

Milk — to buy2 L (whole, non-homogenized if possible)
Honey — to buy3 tbsp
Sugar — to buy2 tbsp (optional)
Bread — to buy4 slices (optional, to serve)
Raisins — to buy30 g (optional garnish)

Preparation

Pour raw or non-homogenized whole milk into a large, wide, heavy-bottomed pot: the wider the surface, the more generous the layer of cream that will form.
Bring to a boil over medium heat, then immediately lower to very low heat as soon as it starts to simmer, to keep it from boiling over or catching.
Let it simmer uncovered for 2 hours 30 minutes to 3 hours at a bare simmer, without ever stirring: a thin skin of cream (öröm) will slowly form and thicken on the surface as the milk reduces.
Carefully remove the pot from the heat and let it cool completely at room temperature, then refrigerate overnight: the cold firms up the cream and makes it much easier to lift off.
The next day, carefully lift off the set skin of cream from the surface with a slotted spoon, keeping it in one piece if you can.
Gently fold the cream in half or in thirds to form a thick, silky portion, the way öröm is traditionally served on the steppe.
Arrange the öröm in a small dish and drizzle generously with honey or dust with sugar just before serving.
Enjoy well chilled, by the spoonful, on its own or with a piece of gambir bread or boortsog to dip into the sweet cream: a simple dessert that celebrates the richness of Mongolia's summer milk.