Icelandic Curds (Skyr)

"Posted for Zaar World Tour 2006 Icelanders eat skyr as a dessert with sugar or cream. (Or fruit.)"
photo by Iceland photo by Iceland
photo by Iceland
photo by Iceland photo by Iceland
photo by Iceland photo by Iceland
photo by Coasty photo by Coasty
Ready In:




  • The milk is brought to a boil without burning it, and then cooled to blood heat (98F).
  • 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.
  • 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.
  • The mixture is allowed to stand at room temperature for 24 hours.
  • Then the skyr is scooped from the pot and strained gradually through a fine linen sieve (several layers of cheesecloth may be used instead).
  • It is thus separated from the whey.
  • The skyr which is left in the sieve should be about as thick as ice cream.
  • Four quarts of milk should make about one and a half quarts of skyr.
  • When serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency.
  • The consistency should not be grainy or like cottage cheese.

Questions & Replies

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  1. 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.
  2. 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.
  3. 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
  4. 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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