Icelandic Curds (Skyr)

1. 1

   The milk is brought to a boil without burning it, and then cooled to blood heat (98F).

2. 2

   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.

3. 3

   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.

4. 4

   The mixture is allowed to stand at room temperature for 24 hours.

5. 5

   Then the skyr is scooped from the pot and strained gradually through a fine linen sieve (several layers of cheesecloth may be used instead).

6. 6

   It is thus separated from the whey.

7. 7

   The skyr which is left in the sieve should be about as thick as ice cream.

8. 8

   Four quarts of milk should make about one and a half quarts of skyr.

9. 9

   When serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency.

10. 10

    The consistency should not be grainy or like cottage cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.