[Sca-cooks] Skyr

[ranvaig at columbus.rr.com]

>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?


http://www.owlsprings.com/EuropeanCuisines/iceland.html

Title: Icelandic Curds (Skyr)
  Categories: Icelandic, Dairy
       Yield: 8 servings

       4 qt Milk
     1/2 pt Sour cream
     1/2    Rennet tablet

   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 mized
   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.

   Icelanders eat skyr as a dessert with sugar or cream.  (Or fruit.)

   (from THE COMPLETE SCANDINAVIAN COOKBOOK, Alice B. Johnson)