The plants around us. Volum III The plant around us. Volume III. Etwining project - Page 17

Properties, Medicinal use Cloudberries are rich in vitamin C and ellagic acid, citric acid, malic acid, α- tocopherol, anthocyanins and the provitamin A carotenoid, β-carotene in contents which differ across regions due to sunlight exposure, rainfall or temperature. A decoction of the roots has been used as "woman's medicine". A decoction of the root and lower stem has been used by barren women to try and become pregnant. The root has been used in the treatment of coughs, fevers and consumption. Gastronomic use The ripe fruits are golden-yellow, soft and juicy, and are rich in vitamin C. When eaten fresh, cloudberries have a distinctive tart taste. In Sweden, cloudberries and cloudberry jam are used as a topping for ice cream, pancakes, and waffles. They are often made into jams, juices, tarts, and liqueurs. Finnish squeaky cheese with Ripe cloudberry Heat the milk into a big pot for the hand. Stir well with cheese, salt, if desired. Now let the mixture cool cool for at least half an hour or longer. Then cut "cheeses" with a wide knife or a spatula to make the whey out. After 15-30 minutes, pour the cheese onto a large, fine sieve (glued if desired) to peel. You can carefully turn the cheese mass to make the whey more weak. Traditionally baked cheese on a wooden plate. Fry the cheesecloth on the wood chip and peel about a 1 cm thick disc If there is no possibility of baking in an open flame oven, heat the grill hob very hot. Eat with Ripe cloudberry jam. Place the wooden plate first on the bottom of the oven and cook until the cheese is brown-brown. Then turn around the bread cheese and