Re: Toetmoelk

From: Peter Cole (
Date: Mon Feb 01 1999 - 09:31:55 PST

Date: Tue, 2 Feb 1999 1:31:55 +0800
From: Peter Cole <>
Message-Id: <aabcdefg293$foo@default>
Subject: Re: Toetmoelk

"Jure Slatner" <> wrote:

>Peter Cole recently wrote:
>>I just hope it's better than the Ta"tmio"lk I tried a couple of years ago.
>I'd like to know where, when and by who Toetmoelk or Ta"tmio"lk or Filmjo"lk
>was/is produced. There are tree different names probably from tree nations?
>What is the procedure to do it.

        Sorry for the delay replying - I have got rather behind with the
        CP Digests.
        I doubt I made it in strict accordance with Lapp tradition (for
        one thing I used P.grandiflora instead of P.vulgaris, and for
        another I know nothing of Lapp cuisine. Perhaps you're supposed
        to use reindeer milk - who knows?) but I believe Ta"tmio"lk is
        the Lapp word for it (there's a passing reference to it in SLACK -
        Carnivorous Plants.) I've not heard of the other names.
        The theory is simple enough - a bit like making a junket (that's
        a milk pudding curdled with rennet, for the benefit of those who've
        not come across it before.) The acidic juices, and presumably the
        proteolytic enzymes in the plant will cause the milk protein to
        set (or something like that - ask a chemist if you want a reliably
        scientific description of what happens.) It seemed worth giving
        it a go in the interest of science.

        I coarsly chopped 5 or 6 plants and mashed them into the inside
        of a sieve using the back of a spoon. Then I added 1 pint (or it
        might have been half a pint - I can't quite remember,) of full fat
        The theory was that the milk would run through the sieve and
        coagulate in a bowl, but it didn't work out that way, so it was
        more a matter or sieving out all (well, as much as I could,) of
        the green stringy bits after the whole lot had mixed.

        Within 10-15 minutes it had curdled into long ropy strands and I
        figured was ready for consumption.
        Perhaps not surprisingly, it wasn't very nice - rather bitter and
        with a texture like toad spawn. Worse than sago, but then I've
        never been much of a fan of that sort of thing. I tried adding
        some sugar, but it didn't improve it much. I didn't finish it
        and wouldn't want to try it again. Even the cat wouldn't eat it!

        I recall we had some discussion on the list last year (or maybe
        97?) after I tried it, but I've had some bad computer crashes
        since then and lost all my mail archives. I do remember one of
        our Nordic subscribers saying that it was commercially available
        to some extent somewhere. I hope it tastes a lot better with
        P.vulgaris (or perhaps you only need a tiny quantity of Pinguicula,)
        or I really can't see how anyone would want to eat it. Still that
        goes for sago, tapioca and many other such substances that
        inexplicably appear (and presumably are bought,) in the shops.

        If you fancy making some yourself, I would advise:

        1) use P.vulgaris not P.grandiflora
        2) use less Pinguicula - perhaps only 1 plant (or less) per pint
        3) don't mash it up so much - just pour on the milk and strain off
        after a few minutes, or squeeze out the juice to add to the milk
        4) it will probably still taste horrible.

                Happy cooking,


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