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From:
Rachel Myr <[log in to unmask]>
Reply To:
Lactation Information and Discussion <[log in to unmask]>
Date:
Sun, 7 Dec 2008 19:03:01 -0500
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The Norwegian word is 'råmelk' and the first vowel is 'a' with a circle over it, 
pronounced more like an 'o'.  It means 'raw milk' literally but since there is 
nothing called cooked milk, I think it is raw in a different sense of the word - 
like, unready, maybe?  The only people here who use the word colostrum are 
health professionals with their heads in the clouds, and foreigners.  I hear raw 
milk all the time, as in 'I still only have raw milk. Do you know when 
the 'proper' milk will come?'  or 'How great that you expressed this fabulous 
raw milk for your baby! and so MUCH of it!' (said with real enthusiasm 
whenever a mother brings an amount that can be seen with the naked eye, to 
her baby in the NICU).
Colostrum from cows is used to make a kind of custardy dish called 'gome' 
or 'dravle'.  The colostrum is held at medium to low heat for quite some time in 
a pan, and stirred continuously while it reduces and thickens and curdles.  The 
dish can be made from later milk as well, and as such it is available in most 
dairy sections of supermarkets.  I don't know anyone who buys it and I've not 
tasted it myself.  I believe that devotees also spread it on bread but couldn't 
say for sure. The real stuff, made of actual colostrum, is only made by dairy 
farmers, for their own consumption, and it is eaten like porridge, from a bowl.  
I was intrigued to learn that a typical cow produces colostrum by the liter 
before the mature milk starts to appear.
I'm not aware of a native word for areola, and the word for nipple 
is 'brystvorte', literally 'breast wart', which is being replaced by the more 
esthetically pleasing 'brystknopp' or 'breast bud', a word found in a Norwegian 
poem about a newborn baby who finds one himself.  In Sweden the word for 
nipple is the same, and they do refer to the areola as the 'wart garden' - not 
exactly suited to the rosebud nipple imagery cultivated in Breast is best!  
Rachel Myr, pondering Norwegian cuisine's more esoteric components, and 
grateful for the influence of numerous immigrant cultures, in
Kristiansand, Norway
Some way off topic links, not for the faint of heart:
http://en.wikipedia.org/wiki/Smalahove
http://en.wikipedia.org/wiki/Lutefisk
http://en.wikipedia.org/wiki/Rakfisk

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