[Sca-cooks] Re: SC - yogurt Cheese 101?

[Susan Fox-Davis]

Interesting.  Some time back, I was introduced to the "Ulfgard Breakfast" of
cold cereal served with fruit-flavored yogurt instead of fluid milk. The
theory being that milk spills and spoils easily, but yogurt is already
yogurt.  I serve it every war now.  Sort of related, especially if you use a
nice muesli rather than chocolate-frosted-sugar-bombs.  I doubt that the
folks who introduced me to this stuff were aware of the Icelandic version,
but who knows, I've been surprised before.

I think I'm going to do cheesy things next war, which is in just a couple
weeks come to think of it.  Wheee.

Selene

UlfR wrote:

> About a year ago Nanna mentioned an Icelandic speciality, which was
> "hræringur - skyr mixed with cold oatmeal". I've since tried this using
> a substitute skyr made from what is sold as yogurt here (3% milkfat,
> consistency like a milkshake, but with the full yogurt tartness[1]).
> Superb, and even went down most of the others in the camp (I'm pretty
> much an omnivore, and thus can't be used to evaluate what others will
> or will not eat).
>
> Perfect summer lunch in camp. make far too much oatmeal, and mix the
> cold remains up with the freshly drained "skyr". Two cloth bags for the
> making of yogurt cheese/"skyr" is part of the stuff I allways bring to
> SCA camps.
>
> I found that adding a few spoons of it (the "skyr") to hot barley
> porridge was pretty good as well.
>
> /UlfR
>
> [1] The make a "mild" version as well. Totally meaningless. I *want* the
> tart flavour to go with my müsli.