[Sca-cooks] Skyr

[Susan Fox-Davis]

Apparently, live culture sour cream or buttermilk will do, according to 
this page:

http://www.isholf.is/gullis/jo/Miscellaneous.htm

Selene C.

Sharon Gordon wrote:

>Does anyone have a resource for fresh skyr or powdered skyr culture in the
>US or Canada?
>
>I've seen the recipes for substitutes if you can't the actual skyr, but
>wondered if the real thing is available?
>
>Sharon
>gordonse at one.net
>