Best 5 Skyr Recipes

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Skyr is a thick, creamy Icelandic dairy product that is similar to Greek yogurt but with a milder flavor. It is made from skim milk that is cultured with live bacteria, giving it a slightly tangy taste. The high protein content of skyr makes it an excellent choice for a healthy snack or breakfast, and it can also be used in a variety of recipes. If you are looking for a delicious and nutritious way to incorporate skyr into your diet, this article will provide you with some of the best recipes to cook with this unique ingredient.

Here are our top 5 tried and tested 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

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

MAKING SKYR YOGURT



Making Skyr Yogurt image

Skyr, from Iceland, is really a kind of yogurt. Now, instead of having to fake it with buttermilk or other types of dairy ingredients, you can actually make it yourself easily. Why? Because it is available here in the US of A as Siggis... cost you over a buck for a small container but you can use that as the start of a great relationship with Skyr (pronounced "Skeer") Since you will need only part of the container, just freeze the rest - I use a melon ball scoop to take out portions and place each in a small plastic sandwich bag and label it and freeze it for future use. And oh yes, a yogurt maker makes it easier to make the yogurt - we have a Waring Pro Yogurt Maker we bought several weeks ago. A thermometer is really needed here - one that gets you from room temperature or below to at least the boiling point. And you should be able to tell when the temperature is below 100F, at or above 190F, and at 110F. Those temperatures are critical to most yogurt making. Also, we sometimes mix the result with a teaspoon or so of jam per serving - strawberry is good. And the resulting yogurt can be used for many, many different things. This is not your parents yogurt!

Provided by whuebl

Categories     Breakfast

Time 8h30m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 3

1 tablespoon yogurt, vanilla skyr Siggis
1 quart milk, any kind but whole milk is tastier
1/2 cup powdered milk

Steps:

  • Safety check: yogurt cultures are a mix of bacteria developed for yogurt making. Since you will be growing bacteria, make sure it stays the good kind by remembering food safety cleanliness rules - boil all equipment or run it through your dishwasher if you can and always make sure to keep contaminated or unwashed items from touching any of the equipment, milk or cultures you are working with at all times.
  • Mix the dry and liquid milk together and heat at least to 190°F Hold at that temperature for 10 minutes to give the proteins a chance to do their thing. Be careful not to ruin the batch by burning it on the bottom of the pot - you can use a double boiler if you have one.
  • Cool the milk mix to at least 120°F but not below 100°F You can reheat the milk mix if it goes below 100°F.
  • Put part or all of the cooked milk mix in a blender - depending on the size of your blender - with the tablespoon of Siggis (make sure you taste a bit of the Siggis if you haven't tasted it yet so you know what your results should taste like - and keep any extra in your freezer for your next batch) and blend well - 10 seconds should do it. Mix with any of the extra milk if your blender is not big enough to hold all the mixed cooked milk and Siggis.
  • Pour the cooled, mixed and blended milk into 8 oz cups and place in your yogurt-maker (if you have one) and start it or put the cups in a cooler with a large bottle (quart or more) of hot water - at least 140°F Be sure the cups do not touch the water bottle. If the water is too hot, it will cook the yogurt rather than allow the yogurt culture to do it's thing.
  • After 5 - 8 hours, check for firmness and if it is firm (will not jiggle if jostled), put in your fridge. Taste your new yogurt after it has had time to cool down in your fridge. (I have had yogurts firm up in as little as 3 hours and remember that the longer it continues in the yogurt maker or cooler, the more tangy your yogurt becomes.
  • Please note that the "cooking time" shown here is really the culture time and it can vary from a couple-3 hours to 8 or more hours, with the temperature having the greatest effect on the length of time to complete. Too hot and it will cook - no yogurt; too cold and it will take forever/never - no yogurt. That is why we recommend a temperature controlled yogurt-maker of your own choosing.
  • And the best news of all -- once you do this, you can make just about any kind of yogurt you want to - just buy either the active yogurt cultures (you can find them online) or buy a plain yogurt of the type you want with active cultures and make it according to the instructions in this recipe.
  • Enjoy!

BLUEBERRY SKYR MUFFINS



Blueberry Skyr Muffins image

I fell in love with skyr when I visited Iceland a few years ago. It's a mild, thick yogurt and high in protein as an added bonus. I used blueberry-flavored skyr to make these muffins and it gave them such a tender texture!

Provided by LauraF

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Blueberry Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 11

1 stick unsalted butter, at room temperature
½ cup brown sugar, or more to taste
1 (5.3 ounce) container blueberry skyr (such as Siggi's®)
2 eggs
1 ½ tablespoons honey
2 large lemons, zested
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups frozen blueberries

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  • Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well between each addition. Mix in blueberry yogurt, honey, and lemon zest.
  • Combine flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to the yogurt mixture and mix until well combined. Fold in blueberries using a spatula.
  • Divide batter among prepared muffin cups.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.

Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.9 g, Cholesterol 52.2 mg, Fat 8.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 5.2 g, Sodium 250.8 mg, Sugar 13.7 g

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

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.

SKYR PANNA COTTA



Skyr Panna Cotta image

Skyr stands in for the usual milk or cream in this luscious take on the classic Italian dessert. And there's no refined sugar, it's sweetened with honey.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 4h10m

Number Of Ingredients 6

2 teaspoons unflavored powdered gelatin
1/4 cup low-fat milk, plus 1 cup
1 teaspoon pure vanilla paste or extract
1/4 teaspoon kosher salt
1/4 cup honey
1 1/4 cups skyr

Steps:

  • In a bowl, combine gelatin and 1/4 cup low-fat milk; let stand 5 minutes. In a saucepan, combine 1 cup milk, 1 teaspoon pure vanilla paste or extract, and 1/4 teaspoon kosher salt; bring to a simmer. Remove from heat; whisk in 1/4 cup honey and gelatin mixture until dissolved.
  • Whisk in skyr until smooth. Divide among 4 teacups; refrigerate until set, 4 hours, or, loosely covered, up to 3 days. Dip cups halfway in hot water; run a knife around edges to loosen. Flip onto plates; drizzle with more honey to serve.

Tips:

  • Choose the right type of skyr. For cooking and baking, use plain, unsweetened skyr. For a sweeter dish, use flavored skyr or add sweetener to taste.
  • Don't overcook skyr. Skyr is a delicate dairy product that can easily overcook and become rubbery. Cook skyr over low heat and stir constantly.
  • Use skyr as a substitute for other dairy products. Skyr can be used in place of sour cream, yogurt, or cream cheese in many recipes.
  • Get creative with skyr. Skyr is a versatile ingredient that can be used in a variety of dishes. Try using skyr in smoothies, dips, sauces, and baked goods.

Conclusion:

Skyr is a delicious and versatile dairy product that can be enjoyed in many different ways. Whether you're looking for a healthy breakfast option, a light snack, or a creamy ingredient for your favorite recipes, skyr is a great choice. With its high protein content and creamy texture, skyr is sure to become a staple in your kitchen.

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