At twelve o'clock on both Christmas Eve and New Year's Eve, our family has eaten mølje for many generations. We cook the stock on the ribs and e.g. roll or other Christmas spread to be made. It is important to skim off well, so the buttermilk becomes clear and delicate. The accessory is møljebrød, which is a thick flatbread. We can buy it in the grocery stores in Eastern Norway, but I don't know how easy it is to get hold of in other parts of the country. Some people serve rib fat with the mølja, but it has not been a tradition in our family. Mølja is of course enjoyed with beer and aquavit. Every year the talk around the table turns to whether this year's mølja is the best ever.
