Icelandic skyr is much smoother and thicker than American yogurt and extremely healthful. Created by incubating nonfat milk with live active probiotic cultures, skyr contains three times the protein of regular yogurts.
Serves: 8Hands-on: 30 minutesTotal: 13 hoursDifficulty: Medium
- 4 quarts nonfat milk
- 4 Tbsp. unflavored skyr
- 7 drops liquid rennet (available in the baking aisle of most groceries)
- Throughout the skyr-making process, make sure, that all of your equipment (bowls, whisks, colander, pots) is sanitized (rinsed with boiling water or removed directly from a hot dishwasher) before using.
- In a large pot over medium heat, heat milk to scalding (185°F–190°F), stirring often to prevent scorching. Turn off heat immediately when it reaches the scalding point. Off the heat, cover and cool to 110°F.
- In a medium bowl, combine 2 cups of the cooled milk with the skyr. Return the mixture to the pot and stir to incorporate. Stir in the liquid rennet to form curds.
- Cover and keep the mixture in a warm place at around 110°F for 12 hours. To maintain this temperature, you can place the pot in an insulated cooler, wrap it in towels, or place it in an oven with two tealights burning at the bottom of the oven.
- Line a sanitized strainer with cheesecloth, place it over a large bowl, and spoon the skyr curds into the strainer. Drain in a cool room or in the refrigerator until it is thick and creamy.
- Skyr can be stored in the refrigerator in a sealed container for 3–4 weeks.