This recipe calls for adding RENNET. Correctly made Skyr adds only the 5 cultures to the milk when it has reached 90 degrees Celsius (185 F.). No rennet is ever added. This has been verified by the Skyr producers.
Like another reviewer, I live in Iceland where Skyr is made & is popular. I tried this recipe to see if I could make the *real stuff* & did research on it, but this is not authentic Skyr. www.skyr.is/ Skyr is only made from *pasteurized skim milk* as seen on all labels. No other milk (or sour cream) are used & that is why it is virtually fat-free. Even the flavored Skyr is labelled as having a total & saturated fat content of 0%. Since this is a copycat w/none of the health benefits of true Skyr & is fairly labor intensive, I doubt I will make this again. I did enjoy trying it as a pers challenge, so thx for posting.
I discovered skyr in my travels. But you can't find it in Australia, so was over the moon when I found this recipe! I used an organic full cream milk but will try next time to make it with low fat milk. Thanks for posting Charlotte. Made for ZWT 6
I live in Iceland where you can get skyr in many flavors and variations in any store. It is popular as a lighter lunch with a little cream aside or with berries. They sell it like yogurt and it really fills you up, is very high in protein and contains fat only in traces - super healthy food that tastes great! I liked your recipe and it worked fine but i would add a little story about how you could use it or where you got it from.