Heimagert skyr

Homemade skyr

Even though you've been able to buy Skyr from various companies here in many countries of the world for a few years now, it still tastes a little better when you make it yourself! So I made Skyr again... although now, compared to my old recipe from 2014, I was able to use ready-made Skyr for "inoculation".

In this recipe, 4 liters of milk and 1 liter of sour cream make around 1 liter of Skyr. (And I then boiled down the resulting whey to make about 200 g of whey cheese...)

Ingredients

4 l milk (not long-life milk)
1 liter sour cream
1 Tbsp Skyr
1 rennet tablet
1 Tbsp lukewarm water


Preparation

Bring the milk to the boil in a large pot and then let it cool down to just about 100 °F (40 °C).

Stir the sour cream and the tablespoon of Skyr into the boiled, slightly cooled milk.

Dissolve the rennet tablet in a glass with a tablespoon of lukewarm water and stir in.

Then cover the pot and leave it untouched at room temperature for about 24 hours.

Afterwards, the skyr mass and whey settled well.

The next day, stretch a thin, freshly cooked linen cloth over a large pot and pour the mixture onto the linen cloth in portions and let the whey slowly drain off for about 6 hours until the remaining skyr has roughly the consistency of thick quark (the longer If you let it drain, the skyr will become firmer).

Then stir the drained Skyr until smooth with a whisk and fill it into freshly boiled, well-sealable jam jars or similar.

The finished skyr needs about a day until the sour taste really develops.

The Skyr will keep in the fridge for up to a week.

Annotation:

It is important that the dishes used are really 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.



[Translated from here.]