Icelandic Curds (Skyr)
Icelandic Curds (Skyr)
Skyr, a favorite in Icelandic cuisine, is technically a soft cheese and eaten for breakfast, lunch, dinner, or as a dip.This recipe is courtesy of Charlotte J and Food.com
Servings
8
Ingredients
- 16 cup milk
- 1 cup sour cream
- 1/2 rennet tablet
Directions
- Bring the milk to a boil without burning it and then cool to blood heat (98 degrees F).
- Whip a cupful of the sour cream and mix it with some of the milk until thin and smooth, then pour it into the milk.
- At the same time, dissolve one-half rennet tablet in a little cold water (about a tablespoonful) and pour it into the milk, then stir to mix the ingredients.
- The mixture is allowed to stand at room temperature for 24 hours.
- Next, scoop the skyr from the pot and strain it 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.
- 16 cups (or four quarts) of milk should make about 6 cups (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.