AB-mjólk

A special Icelandic dairy product

Dairy products are an integral part of traditional Icelandic cuisine, including many things that are not known in other countries, such as AB-mjólk.

In Icelandic supermarkets, like here at Bónus in Selfoss, there are often separate "cold rooms" in a corner of the store. Usually in one corner there is a room for fruit and vegetables - and in another corner there is the "cold room" for dairy and meat products (" mjólkurvara og kjötvara ").

In the dairy products department you can find milk, butter, yoghurt, cream, sour cream, curds, cheese - and of course lots of Skyr, different companies and varieties. Here's a look at the corner with the milk and skyr.

Most Icelanders love dairy products - per capita consumption in Iceland is 60% higher than the average consumption of EU countries. So it's no wonder that there is such a large selection in the supermarkets!

One of the best-known Icelandic companies that specializes in the production and sale of dairy products in the country is MS (Mjólkursamsalan), an association of milk processing companies. MS no longer only produces for the Icelandic market. MS began exporting its "Ísey Skyr" to the USA as early as 2006, and the Skyr is now exported to 20 countries.

Another typically Icelandic product from MS, which you can actually only get on the island, is AB-mjólk.

What is AB-mjolk?

Basically, AB-mjólk is a thick probiotic milk made with the help of the bacteria Lactobacillus acidophilus (a) and Bifidobacterium bifidum (b). Both are gram-positive bacteria that homofermentatively ferment glucose into lactic acid and do not produce any gases.

Both types of bacteria survive the journey through the human stomach quite well and can continue their "work" in the intestines, where they help to build and maintain healthy bacterial flora in the intestines. They are said to improve digestion and strengthen the body's internal defenses.

Lactobacillus acidophilus is relatively widespread and is often used in other countries for the production of probiotic yogurt. Bifidobacterium bifidum is still used in Denmark for special sour milk products. So far I have only found these two bacteria in this combination in the Icelandic AB-mjólk.

AB-mjólk tastes mild and slightly sour.

I prefer to use the AB-mjólk as a dessert with fresh fruit.

You can also have them for breakfast with muesli or use them in cooking and baking, for example for bread, rolls or sweet pastries such as skúffukaka, but you can also use them to prepare salad dressing or, for example, fish casseroles.

I think I have to introduce you to a few recipes with AB-mjólk in the near future, what do you think?

[Translated from here.]