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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Vinny Nicholson
[email protected]This skyr recipe is too complicated. I'm looking for something simpler.
nain.333 Jatt
[email protected]I'm not a fan of the tangy flavor of skyr.
Kathy Mills
[email protected]This skyr recipe is a bit bland. I think it needs some additional flavoring.
Swapon Raw
[email protected]I followed the recipe exactly, but the skyr didn't thicken. I'm not sure what I did wrong.
Kugi Kugi
[email protected]The skyr turned out grainy and lumpy. I'm not sure what went wrong.
Xaliimo Caday
[email protected]I was a bit disappointed with this skyr recipe. The skyr was too sour for my taste.
asena m
[email protected]This skyr recipe is a bit time-consuming, but it's worth the wait. The skyr is creamy and tangy, with a slightly sweet finish.
Rj Ashif
[email protected]I'm so glad I tried this skyr recipe. It's a delicious and healthy addition to my diet.
caydence Ely
[email protected]I love the versatility of skyr. It's great in smoothies, on top of fruit, or even as a dip for vegetables.
Nabatanzi Joan
[email protected]Skyr is a great addition to my breakfast routine. It's a healthy and protein-packed way to start the day.
Mobasar Mobasar
[email protected]This skyr recipe is a keeper! It's so easy to make and the results are delicious. I love the tangy flavor and the creamy texture. I've been using it as a breakfast parfait, with fruit and granola.
Elizabeth Ndeikwiila
[email protected]I'm a big fan of yogurt, and skyr is quickly becoming a new favorite. It's thicker and creamier than yogurt, with a tangy flavor that I love. I've been using it in smoothies, on top of oatmeal, and even as a sour cream substitute.
Samedon Begom
[email protected]I've been wanting to try skyr for a while, and this recipe didn't disappoint. It's creamy and tangy, with a slightly sweet finish. I love that it's a healthier alternative to yogurt.
Mia Marais
[email protected]I was surprised at how easy this skyr recipe was to make. I've never made cheese before, but the instructions were clear and concise. The hardest part was waiting for the skyr to culture, but the results were worth it.
Vanessa
[email protected]This skyr recipe is a delightful introduction to Icelandic cuisine. It's tangy and creamy, with a unique flavor that's both familiar and new. The texture is smooth and spreadable, making it perfect for a variety of dishes, from breakfast parfaits to