[Sca-cooks] Skyr

[Kathleen Madsen]

I discovered when I first started making my own cheese
that milk scorches very quickly, at a much lower
temperature than most people expect.  I recommend
stirring the milk constantly once it reaches 120
degrees F.  It makes for *much* easier cleanup, and
less aggravation.

Eibhlin

--- ranvaig at columbus.rr.com 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?
> 
> 
>
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)
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