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Making Skyr – an Icelandic cultured dairy product

January 25, 2022 By sue 1 Comment

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.

Heat the milk to 40°C
Heat the milk to 40°C
Sprinkle in the culture
Sprinkle in the culture
Add your diluted rennet
Add your diluted rennet

Use a culturing flask
Use a culturing flask
to maintain at 30-40C overnight
to maintain at 30-40C overnight
Pour into muslin-lined colander
Pour into muslin-lined colander

to drain the whey
to drain the whey
leave 2-6 hrs until desired consistency
leave 2-6 hrs until desired consistency
Thick and creamy Skyr
Thick and creamy Skyr

Enjoy Skyr with fruit as a dessert

Enjoy Skyr with fruit as a dessert

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Filed Under: Kitchen, Recipes Tagged With: Cheese-making, Yoghurt

Comments

  1. Eke Van der Zee says

    January 29, 2022 at 12:33 pm

    Interesting! We eat Skyr every morning with fruit and granola for breakfast!
    Eke

    Reply

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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