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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.

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    Ratings & Reviews:

    • on June 06, 2010


      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. 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.

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    • on June 05, 2010


      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

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    • on June 05, 2010


      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.

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    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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