Torneå

Fermented milk: buttermilk is poured into a pan and left to stand until it begins to ferment, at which stage about 1/4 or 1/3 part of fresh milk is added. It is allowed to ferment again, after which a watery fluid settles beneath it and is drawn off through a tap. Each time some is removed and eaten, fresh milk is added again and the whole process is repeated for as many as 15 days, by which time this has become thick and delicious.

Napkin milk: take a bowl of sour milk which is just on the point of fermenting and has liquid-filled bubbles between the cream and the milk. This sour milk is sliced in a criss-cross pattern with numerous cuts, the whey is poured off and the milk put into a napkin and hung up. When all the liquid has run off and it has gone hard, sweet cream is poured on it and it is eaten.