Making Skyr seemed like a good way to reminisce about my trip to Iceland in these times of no travel. What on earth is Skyr? you ask. Skyr is an Icelandic cultured dairy product that has been part of Icelandic cuisine for centuries. It is technically a cheese (classified as a fresh sour milk cheese) but is eaten more like a yoghurt. It has the consistency of a thick and creamy strained yogurt, but with a milder slightly sour dairy flavor and a hint of sweetness.
1 L skim/low fat milk or soy milk
1 sachet yoghurt culture (I got mine from Mad Millie along with the rennet)
1/2 tablet of vegetarian rennet diluted in 2 Tbsp water
Note: Rennet won’t dissolve fully, stir before adding to milk
Heat the milk to 40°C.
Once milk is at 40°C sprinkle in the culture.
Add your diluted rennet and stir gently to ensure it is thoroughly mixed through.
Maintain the milk at 30 – 40°C overnight. Using a culturing flask (also available from Mad Millie) makes this easy.
Pour the Skyr into a muslin cloth lined colander to drain the whey.
Pull the corners of the muslin cloth together and hang to drain the Skyr for 2 – 6 hours depending on preferred thickness.