Icelandic Curds Skyr Recipes

ICELANDIC SKYR

Steps:

• Pour the powdered milk into a large clean bowl.
• Allow the boiled water to cool until just warm. It must not be too hot or it will kill the living culture in the buttermilk!
• Pour the water over the milk powder, allowing room for the buttermilk. Stir thoroughly so that it is completely dissolved.
• Add the buttermilk, stir well and cover. Place in the oven, undisturbed.
• Do not turn on the oven, simply turn on the oven light. This will be enough heat to allow the culture to work. Allow this to work overnight.
• In the morning check your skyr for firmness and flavor. If it is not set and separated or sour enough, leave it to work longer. Every oven is different.
• Once you are happy with the degree of sourness, the skyr has to be drained. Gently cut the curd into squares of sections. Do not break it up too much.
• Line a colander with cheesecloth or a clean new J-cloth (I personally just use a bit of leftover muslin from my sewing stash).
• Set this in the sink or a larger container to catch the whey. Scoop the curds and whey gently into the lined colander. It will drain better if it is not stirred or broken up too much. It will take about one day to drain to the proper consistency.
• Then it can be beaten with a mixer until smooth. Store covered in the refrigerator. Stir in sugar and cream, or your favorite flavorings, as desired when ready to serve.

ICELANDIC CURDS (SKYR)

Steps:

• 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.