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    You are in: Home / Recipes / Icelandic Curds (Skyr) Recipe
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    Icelandic Curds (Skyr)

    Icelandic Curds (Skyr). Photo by Iceland

    1/4 Photos of Icelandic Curds (Skyr)

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    10 mins

    10 mins

    Charlotte J's Note:

    Posted for Zaar World Tour 2006 Icelanders eat skyr as a dessert with sugar or cream. (Or fruit.)

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    Units: US | Metric


    1. 1
      The milk is brought to a boil without burning it, and then cooled to blood heat (98F).
    2. 2
      A cupful of the sour cream is whipped and mixed with some of the milk until thin and smooth, then it is poured into the milk.
    3. 3
      At the same time, one-half rennet tablet is dissolved in a little cold water (about a tablespoonful) and poured into the milk, which is stirred to mix the ingredients.
    4. 4
      The mixture is allowed to stand at room temperature for 24 hours.
    5. 5
      Then the skyr is scooped from the pot and strained gradually through a fine linen sieve (several layers of cheesecloth may be used instead).
    6. 6
      It is thus separated from the whey.
    7. 7
      The skyr which is left in the sieve should be about as thick as ice cream.
    8. 8
      Four quarts of milk should make about one and a half quarts of skyr.
    9. 9
      When serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency.
    10. 10
      The consistency should not be grainy or like cottage cheese.

    Ratings & Reviews:


    Nutritional Facts for Icelandic Curds (Skyr)

    Serving Size: 1 (516 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 373.8
    Calories from Fat 215
    Total Fat 23.8 g
    Saturated Fat 14.8 g
    Cholesterol 80.9 mg
    Sodium 254.3 mg
    Total Carbohydrate 23.9 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 16.9 g

    The following items or measurements are not included:

    rennet tablets

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