clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

The Hirshon Norwegian Sour Cream Porridge – Rømmegrøt


  • Homemade Rømme / Sour Cream:
  • Raw milk
  • Clean, glass jar
  • Rømmegrøt:
  • 2 cups heavy cream
  • 2 cups full-fat sour cream, preferably homemade as described above or use Daisy brand ONLY
  • ½ cup (100g) all purpose flour
  • 4 cups whole milk, preferably from a Jersey cow
  • ½ cup semolina
  • 11 ½ cups buttermilk
  • 2 tsp salt
  • For garnish:
  • Cinnamon
  • Nutmeg (optional and not traditional, but TFD enjoys it)
  • Light brown sugar (traditionally, white sugar would be used)
  • Cream and/or the butter you churned from the earlier part of the recipe
  • Raisins (optional)
  • Various cured meats (again optional, but you will risk the full-on Viking wrath of the assembled Norwegian people if you don’t offer it on the side)


  1. To make the homemade sour cream:
  2. In order to get proper sour cream, you will need to use raw milk. You cannot use pasteurized milk of any kind or it will turn rancid, not sour, and can make you very ill. I suggest contacting local farmers to find out how you can access raw milk.
  3. That being said, homemade sour cream is quite simple. Taking your raw milk, you will see the cream separates naturally from the milk (there will be a slight color change and two layers). The cream rises to the surface, while the milk sits on the bottom.
  4. With a spoon, take the cream off the milk and place it in a clean jar. Don’t worry if you get some milk with the cream, it will naturally separate during the process. Place a lid on top, slightly ajar.
  5. Leave to sit out at room temperature for about 24-48 hours. The time it takes to sour depends on the temperature, since cream will sour faster on warmer days. Check the sour cream to make sure it has soured and thickened up a bit – it will not be as thick as store bought sour cream because they add in gelatin and thickeners.
  6. When it has soured, place it in the refrigerator and consume within 4-5 days.
  7. Once you have made sour cream from raw milk, you can always take about ½ cup of sour cream from your previous batch with 1 quart of raw cream and mix them (shake them) together in a glass jar with a lid on top. Leave the jar to sit out, with the lid on, for 12-24 hours or until the desired sourness is achieved. Then refrigerate.
  8. To Make The Rømmegrøt:
  9. Bring the heavy cream and sour cream to a simmer in a pot covered with a lid, about 10 minutes. Whisk in the flour and let the mixture cook, stirring constantly until butter generates on top. Skim off the butter.
  10. In a separate pot, bring milk, buttermilk and semolina to a simmer and cook until a porridge is formed. Whisk in the sour cream mixture and bring to a boil. Add salt to taste. Serve the porridge topped with melted butter, cinnamon and sugar, alternatively you can also add some raisins.
  11. Serve warm and top with cinnamon, sugar and the reserved butter. You can also top with cured meats, such as fenelår. Speck, salami or ham would also work.
✮ The Food Dictator ✮
Click here to see our Privacy, Ad and Cookie Policies, Citizen!
Would love your thoughts, please comment.x
Copy link
Powered by Social Snap