Icelandic Curds (Skyr)
photo by Iceland
- 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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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 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.