Gammeldags tykmælk opskrift – An Old Fashion Danish Thick Milk Recipe – A version of a Junket Recipe

Have you ever had Junket or in Danish “tykmælk”? Junket is a milk product which has been produced in Denmark for hundreds of years.  Junket is one of the most popular fermented milk products in Denmark.  My mother made junket when I was growing up.  It is very easy to make.  

For 4 portions


  • 2 cups of whole milk 
  • 1/2 a cup pf heavy cream
  • 1/2 a cup of buttermilk 

Topping Ingredients:

  • 2 slices of rye bread crumbled 
  • 2 tablespoons of brown sugar 


  1. Mix the milk with the buttermilk and the heavy cream in a bowl.
  2. Cover the bowl and place it on the kitchen counter at room temperature (at least 70F).
  3. After leaving the covered bowl on the counter for aprox 18 hours (or until next day) the milk mixture will be thickened. 
  4. Now move the junket to the refrigerator, so it is cold before serving.
  5. Serve junket (tykmaelk) with the traditional rye bread topping.  
  6. Take 2 slices of rye bread crumbled and mixed with 2 tablespoons of brown sugar. 
  7. Put the bread topping over junket (tykmaelk) just the same way as granola.

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