Skyr is a traditional Icelandic dairy product that has been made for over a thousand years. It is high in protein but low in fat and has a slightly sour taste. This makes it milder than yoghurt. You can make it yourself relatively easily.
You can either use leftovers from ready-made, natural skyr, or make it new with sour cream and rennet.
Traditionally, skyr was made to store milk during the long Icelandic winters. It was an important part of the diet and was often eaten with dried meat or fish and berries. Today, skyr is valued worldwide as a healthy dairy product and is available in many different flavors and variations.
Process the whey
You can use the collected whey, which is full of minerals and vitamins, together with fruit for a smoothie, for example. Alternatively, whey as a bath water additive is a blessing for the skin.
Skyr is a multi-talent
Icelanders love to eat skyr with blueberries. In the sweet version, you can of course combine the Icelandic cream cheese with many fruits of your choice such as raspberries or apples.
The milk dish is also suitable as an ingredient for many desserts and cakes or for savory and savory dishes such as vegetable fillings, dips or soups.
rennet tablets
Rennet is an enzyme that curdles milk. It is obtained from the stomachs of calves, but sometimes also from the stomachs of sheep or goats. There is also microbially produced plant-based rennet, which is also suitable for vegans.
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Also try homemade yoghurt and other homemade cream cheeses.
Basic recipe for skyr – homemade
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- 2 L low-fat fresh milk
- 1 el Skyr, nature, or:
- 400 ml sour cream
- ½ rennet tablet
- warm water
Skyr in the pot
- Put the milk in a saucepan, heat until it steams, then reduce the temperature to 40°C and leave it there. Check the temperature with a kitchen thermometer.
- Then gradually stir the skyr as a starter culture or the sour cream into the warm milk.
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Put some lukewarm water in a small container and dissolve half the rennet tablet in it. Stir the dissolved rennet tablet into the milk and cream mixture and turn off the heat. Cover the pot with a lid and let the milk and cream mixture sit at room temperature for 24 hours.
Skyr in the yoghurt maker
- Heat the milk to 40°C and pour in the skyr. Fill everything into the yoghurt machine and let everything stand at 35 to 40° C for 10 hours.
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Then line a large sieve with the cheesecloth (or one of the alternatives) and place the sieve on a bowl. Pour the contents of the pot through the strainer and allow the whey to drain, up to 3 hours. After that, your homemade skyr is ready to eat.You can use the whey for other purposes.
- For storage, fill the skyr in sterilized glass jars and seal them tightly.
serving: 100G | Calories: 100kcal
