Whole milk, as needed
1-2 tsp salt
Mixing the colostrum with milk is an art one has to learn, but the rule of thumb is that if it's from the first milking, then it should be thinned 1:1, but if it's from the second milking, then it should be thinned with two parts colostrum to one part milk. To make sure you're getting the mix right, do a test batch and cook it to see how it comes out.
(As a matter of fact, in one recipe I have seen Ábrystir is served much like crème caramel: ramekins are coated with burnt sugar syrup, the colostrum and milk are mixed with sugar and a vanilla bean, poured into the ramekins and cooked in a water bath.)
|With cinnamon sugar|
250 g sugar
1/4 litre hot milk
Put the sugar in a saucepan and heat until a white froth starts to form. Add the milk and stir to make a smooth sauce. Serve with Ábrystir, rice pudding, ris a la mande or other white milk-based puddings.