[Sca-cooks] Skyr? and intro

[Sue Clemenger]

Nanna, are you using animal-based rennet for this? Would vegetable-based
rennet work? I haven't run across a local source for the former, yet,
although I've made fairly successful soft cheeses with the latter....
--Maire

Nanna Rognvaldardottir wrote:
><snippage>

> Here is a recipe from the (uncorrected) manuscript of my forthcoming book:
>

> 10 quarts skim milk, or 8 quarts skim milk and 2 quarts buttermilk
> 2 heaped tablespoons skyr or sour cream
> rennet (see package for instructions on how much to use)
>
>