Tuesday, June 21, 2011

Hangop

Hangop literally means "to hang up". It's an old fashioned Dutch dairy dessert made with buttermilk or yoghurt that's left to drain, hanging, in a towel over a colander; hence the name. The whey is drained, and the remainder of the milk is now a thick, creamy dessert, somewhere between thick cream and creamy yogurt.

Sweeten it with a tablespoon or two of sugar and honey, or just leave it tangy as it is, however you like it, it's fine. I prefer to serve mine with fruit, such as stewed strawberry-rhubarb, stoofpeertjes or just plain fresh fruit. Today, I cut up several ripe strawberries, tossed them with a little bit of sugar and let them rest for an hour or two.

To make the hangop, you'll need a colander, a tea towel, a bowl and plenty of time. Hangop can be made out of buttermilk or yoghurt alone, but the creamiest hangop comes from combining the two. Save the whey for bread baking or a refreshing summer drink.

Hangop
1 quart (32oz) of buttermilk
1 cup of plain yoghurt with active cultures

Warm the buttermilk in a pan on the stove up to 110F. Stir in the plain yoghurt, bring it back up to 110F, then cover with a cloth and set it aside, overnight. The next morning the buttermilk should have thickened considerably. Moisten a tea towel, drape it over a colander and place the colander in a bowl. Carefully pour the buttermilk into the towel. The whey, a light yellow-greenish watery liquid, will almost immediately drip through the towel. Now you can either tie the four ends of the towel together and suspend it from, for example, a kitchen cabinet door knob, or just leave it in the colander. The whey will continue to drain.

After four hours, carefully lift the towel with its contents and slightly squeeze out the rest of the whey. Open the towel and move the hangup into a clean bowl with a spoon. You should have a very thick creamy yogurt!

Stir in your sweetener of choice and see if it's creamy enough. If too much whey drained, you can stir in some whipping cream or some milk, one tablespoon at a time. Enjoy!!

4 comments:

  1. My mother used to make it often as a "toetje" on sundays in the 60s and 70s. She served it with a dash of strawberry sauce (Tova). We called it "Dikke Jan". Although I had an uncle calle Jan and he was fat, I don't think there was any relation.

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  2. Mijn oma maakte vroeger dikke melk; ik denk niet dit hetzelfde is. De dikke melk werd gemaakt van "oude" dagjes melk.

    Heb je daarvan gehoord?


    wout

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    Replies
    1. Wout, ik zie het nog wel eens in oude kookboeken, dikke melk of stipmelk. Het is inderdaad niet helemaal hetzelfde: hangop heeft een beetje dat zurige van de karnemelk. De dikke melk is verse melk met room.

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  3. Ik heb nu dikke melk gemaakt.

    Dit kwam omdat de ( normale volle melk) oud werd and klonterde. Ik heb deze in een passeerdoek gedaan en voor ongeveer een dag opgehangen. Enkele keren heb ik het doek opengedaan en alles een beetje geroerd. Van een gallon melk heb ik misschien een kwart overgehouden. Het is een beetje smakeloos. Ik denk dat het goed is met aardbeien en suiker of maplesyrup.


    wout

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