On 1 June it is World Milk Day. There is very few dishes made with milk that comes close to this deliciously, creamy, perfect for winter comfort food dish, melkkos.
Melkkos also known as milk soup, but as Brownie Girl perfectly describes it: “Melksnysels is kind of like homemade pasta ribbons cooked in milk – commonly known as “slinger om die smoel” which speaks volumes – get a big bib and have a large serviette or a roll of kitchen paper handy to mop up with – this is one messy meal to eat”.
Ingredients to make Melkkos
We used cinnamon infused milk: Heat milk with Robertson’s cinnamon in a medium saucepan over medium heat, stirring once or twice, just until steaming. Cover pan, and let spices steep in milk for 1 hour. Strain, and reheat if necessary. Or refrigerate, covered, up to 3 days; reheat gently before using.
- 2 litres infused milk
- 350 g cake flour, sifted
- 4 tbsp Butter
- cinnamon sugar, for serving
Easy Cooking Instructions
- Slowly bring the milk to the boil in a saucepan over a medium heat.
- Mix together the flour and salt and rub in the butter.
- Add the flour mixture to the milk, stirring continuously until the flour is completely incorporated.
- Cover and slowly cook for 12 to 15 minutes, taking care not to let it burn.
- Ladle into soup bowls, sprinkle with cinnamon sugar.
The yummy smell of the milk-soup combined with the cinnamon is so inviting that you might just finish the whole pot of Melkkos.