Best 2 Icelandic Curds Skyr Recipes

Icelandic curds skyr is a thick, creamy dairy product made from skim milk. It is a popular food in Iceland and is often eaten with fruit, sugar, or cream. Skyr is a good source of protein, calcium, and probiotics. It is also low in fat and calories. If you are looking for a healthy and delicious way to enjoy dairy, skyr is a great option. With its unique flavor and texture, skyr can be used in a variety of recipes, from smoothies and yogurt parfaits to savory dishes. No matter how you choose to enjoy it, skyr is a delicious and nutritious addition to any diet.

Let's cook with our recipes!

ICELANDIC SKYR

Icelandic Skyr image

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

Ingredients

12 cups water
21 cups non-fat powdered milk
2 cups buttermilk

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

ICELANDIC CURDS (SKYR)

Icelandic Curds (Skyr) image

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

Ingredients

4 quarts milk
1/2 pint sour cream
1/2 rennet tablet

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.

Tips:

Use fresh, whole milk for the best flavor and texture.
If you don't have a cheesecloth, you can use a fine-mesh strainer lined with a paper towel.
Be patient! The skyr takes time to thicken, so don't rush the process.
If you want a thicker skyr, let it drain for longer.
You can flavor the skyr with your favorite fruits, berries, or spices.

Conclusion:

Skyr is a delicious and versatile dairy product that can be enjoyed in many different ways. It's a great source of protein, calcium, and probiotics, and it can be used as a breakfast food, snack, or dessert. Whether you're looking for a healthy and satisfying snack or a unique and flavorful addition to your next meal, skyr is a great choice.