Making Rømmegrøt

Making Rømmegrøt was an experience. A delicious experience, but also one that broke a whisk and totally didn’t turn out right.

I used a mix of recipes from various places, but this was the main one. Annoyingly the measurements are in cups so some things were rounded up in grams. Also annoyingly, the recipe doesn’t say how many people it serves. It doesn’t help that I think my hungry Saturday morning brain royally messed up the flour measurement and we may have used double what we should have.

This is what we used to make half of the recipe above:

  • 200ml sour cream
  • 150g plain flour (This may be where we went horribly wrong, if this chart is right we should have used 75g. Oops.)
  • 500ml milk (That’s all we had left, the recipe suggests up to 600ml.)

We followed the recipe as closely as possible up until the ‘Sift over ⅓ of the flour. Simmer until the butterfat begins to leach out. Skim off the fat.‘ part. After sifting in the flour, the mixture was super thick and started catching on the bottom of the pan. Which makes sense when you inadvertently use double what’s suggested.

There didn’t seem to be a way to cook it for long enough so that the buttermilk would come out so we just skipped that bit. Another part of the problem might have been that we bought bog-standard supermarket sour cream, which apparently doesn’t have a high enough fat percentage. There’s a recipe for making your own sour cream but you had to leave it to stand for 8 hours and there was no way we were going to wait 8 hours for breakfast. Also, let’s be honest, my inability to read a recipe was a much bigger problem.

The milk was added slowly, like when you make a roux. Again, I cut some corners here by not pre-heating the milk. (Sorry, I cut a lot of corners.) Then there was a lot of whisking. Way more whisking than there really needed to be due to the flour mishap. It took a long time to cook out the flour taste seeing as there was so much in it. The mixture was so thick that we gave up when one of the metal whisk parts detached itself.

Our Rømmegrøt ended up being really thick and gluey, it almost had the texture of set custard. At the time I thought we’d cooked it wrong or it was just because we didn’t have enough milk, but hindsight is a great thing. Maybe I should just suck it up and buy some cup measures to avoid things like this again. We worried that the Rømmegrøt would taste like floury wallpaper paste, but it was surprisingly delicious. We dolloped a bit of butter on each bowl and let it melt before dusting with a mixture of cinnamon and sugar. Thierry mixed his all together because he’s weird.

Do I think it was a success? Nope.

Was it authentic? Hell no.

But did it taste great? Yep. And that’s what matters.


If you made Rømmegrøt along with us please make sure to let us know below or over at @BloodyGoodCake

1 Comment

  1. […] (Norwegian sour cream porridge) Learn from our mistakes and have a look at the ‘Making Rømmegrøt‘ post! Watch your cup conversions guys. 😉 Dinner: Veggie “steak” and ale […]

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