Skyr
User Reviews
5.0
3 reviews
Excellent
Skyr
Report
Skyr is an Icelandic dairy product, called färskor in Sweden, which has the consistency of Greek yogurt, classified as a sour cream but consumed as yogurt.
Share:
Ingredients
- 4 quarts skimmed milk
- ¾ cup plain skyr
- 7 drops liquid animal rennet (or 4 drops liquid vegetarian rennet)
- ¼ cup lukewarm water (at 97 F / 36°C)
Equipment
- 1 digital thermometer
- 1 thick cotton cloth
- 1 fine-mesh nylon cheesecloth (to drain the curds)
Instructions
- Start by carefully sterilizing all the utensils needed to prepare the skyr. This includes the whisk, bowls, cups, spoons, cheesecloth, etc.
- Do this either by rinsing them in boiling water, or by immediately taking them out of a dishwasher cycle at 170 F (75°C) minimum.
- Clean the thermometer tip.
- In a non-stick saucepan, bring the milk to a boil, at a temperature between 185 F and 210 F (85°C and 100°C) maximum.
- To do this, place the milk in a heavy-bottomed saucepan and bring the milk to a slow, steady boil over medium-high heat, heating it until it comes to a boil.
- This step should take about 15 to 20 minutes. Stir the milk regularly with a metal spoon to prevent it from sticking or burning.
- Towards the end of this step, if the milk starts to stick to the bottom of the pot, reduce the heat to medium-low and stop stirring.
- Turn off the heat immediately after the milk has reached its boiling point.
- Remove the pan from the heat and allow the milk to cool to a temperature of 115 F (45°C).
- Pour the plain skyr into a bowl.
- Once the milk has cooled, pour 1 cup (250 ml) of cooled milk over the skyr and mix.
- Place this mixture in the saucepan.
- Pour the liquid rennet into lukewarm water and whisk, then immediately pour this mixture into the milk while whisking (the rennet loses its effectiveness very quickly).
- This mixture should sit for 12 hours before proceeding to the rest of the recipe.
- To do this, cover the pan with a thick cotton cloth and place it in a warm, draft-free place for 12 hours.
- During these 12 hours of rest, the curd separates from the whey, which is necessary for the manufacture of skyr.
- Pour the curd thus obtained into the cheesecloth.
- Hang the cheesecloth on a roasting pan in a cool room, or place the cheesecloth in a colander over a large bowl in the refrigerator. Allow the remaining whey to drain until the skyr is ready, and is very thick.
- The skyr will keep for 3 weeks, covered, in the refrigerator.
Notes
- The rennet helps curdle the milk. It will keep in the refrigerator for a few months.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
Other Recipes
You'll Also Love
German Red Herring Salad (Roter Heringssalat)
German, Swedish, Danish, Finnish, Norwegian, scandanavian
5.0
(24 reviews)
