ICELANDIC CURDS (SKYR)
Make and share this Icelandic Curds (Skyr) recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 20m
Yield 8 serving(s)
Number Of Ingredients 3
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.
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