ICELANDIC SKYR
After a trip to Iceland in 2003, my husband learned to love the taste of skyr, and after we got home from vacation I came up with a close approximation of it. If you've never had it, it's similar to yogurt, maybe a little thicker, and can be flavored to your liking (my husband likes to mix in a little cherry pie filling, but I prefer to add fresh sliced peaches and a light sprinkling of Splenda). This recipe is for the base only, feel free to alter as needed. The authentic skyr is hard to duplicate in a home setting as I understand it, due to the need for specialized bacteria. I think the "real deal" can be found online in places that sell cheesemaking supplies. But, I'm cheap, and this is close and the ingredients are in easy supply. Enjoy
Provided by BizIntelligenceMonk
Categories Icelandic
Time P2DT20m
Yield 15 serving(s)
Number Of Ingredients 3
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.
Nutrition Facts : Calories 621.2, Fat 1.6, SaturatedFat 1, Cholesterol 34.9, Sodium 936.9, Carbohydrate 88.9, Sugar 88.9, Protein 61.8
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