Skyr

 

Recipe for approx. 1.5 liters of finished Skyr

Ingredients


4 l skimmed milk (not long-life milk!)
1 Tbsp skim milk
1 liter sour cream
1 rennet tablet


Preparation

Bring the 4 liters of milk to the boil (make sure nothing burns on the bottom!) and then let the boiling milk cool down to about 100 °F (38 °C) - this is important because otherwise the rennet will not coagulate properly.


Mix the liter of sour cream until creamy, stir with a tablespoon of cold milk until smooth and mix into the boiled, slightly cooled milk. Dissolve the rennet tablet in a little lukewarm water and stir it well into the still warm milk. (Classically you would use some ready-made Skyr to “inoculate”, but that doesn’t work well here).

Cover the pot and let it rest at room temperature for about 24 hours.

The next day, pour the mixture into a thin, freshly cooked linen towel and let the whey slowly drain off until the remaining Skyr has roughly the consistency of thick curd (can take between 2 to 6 hours - the longer you let it drain , the more crumbly the consistency becomes).

Stir the drained Skyr until smooth with a whisk and pour into a freshly boiled, well-sealable jam jar or similar.

The finished Skyr can then be stored in the refrigerator for around 4 to 5 days.

Pure Skyr has roughly the consistency of joint putty, is relatively tasteless and vaguely reminiscent of cottage cheese. Skyr is low in fat, high in protein, very filling - and tastes very tasty when mixed with a little honey and fresh fruit, for example. But if you like, you can also dress it up with tomatoes, cucumbers and herbs.

Homemade fresh bláberja skyr

Annotation:

It is important to get the dishes used completely clean and as germ-free as possible, otherwise the Skyr will go bad too quickly - so it's best to wash everything in the dishwasher at the highest temperature and then use it straight away!

With the last jar of jam with Skyr, before it could go bad, I tried the blueberry ice cream recipe again, with Skyr instead of low-fat quark. For that alone it's worth making the skyr yourself!


[Translated from here.]