Dravle from Rogaland

Dravle, it is easier to explain how it's made, rather than what (or indeed why) it is...

Average time 15 min. Difficulty level: easy.

2 liter whole milk
200 milliliter cream
2 cinnamon sticks, aprox 6 cm long
600 milliliter soured milk (or kefir) (or yoghurt)
100 milliliter of sugar
5 eggs

Bring milk, cream and cinnamon to boiling temperature. Whip up the soured-milk with eggs and sugar and administer it carefully into the milk. Bring to boil once again, with as little stirring as possible.

Remove 1/3 of the whey as it gradually "breaks". Stir carefully.

Let the Dravle simmer for an hour.

Best eaten cold with a spoon, alongside waffles, lefser or fenalaar (a slow-cured lamb's leg).