Icelandic Curds (Skyr)

Recipe by Charlotte J
READY IN: 20mins




  • 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.