1/4 Photos of Icelandic Curds (Skyr)
Charlotte J's Note:
Posted for Zaar World Tour 2006 Icelanders eat skyr as a dessert with sugar or cream. (Or fruit.)
My Private Note
- 1The milk is brought to a boil without burning it, and then cooled to blood heat (98F).
- 2A 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.
- 3At 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.
- 4The mixture is allowed to stand at room temperature for 24 hours.
- 5Then the skyr is scooped from the pot and strained gradually through a fine linen sieve (several layers of cheesecloth may be used instead).
- 6It is thus separated from the whey.
- 7The skyr which is left in the sieve should be about as thick as ice cream.
- 8Four quarts of milk should make about one and a half quarts of skyr.
- 9When serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency.
- 10The consistency should not be grainy or like cottage cheese.
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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: