[Sca-cooks] Skyr as desert was Viking-challenge?

[Stefan li Rous]

Aelina Vesterlundr commented:
<<< Yummmmm! Skyr. There is a pretty descent Skyr in California by the  
brand Siggi's. It is based Siggi's Icelandic Grandmothers recipe. It  
does have agave as a sweetner but the plain flavor is pretty darn  
close to the Icelandic skyr.
That is another idea. In Iceland skyr is served plain with raw sugar,  
cream, and fresh fruit as condiments. I lived on it and craved skyr.is  
( pronounced skyr-poon-ter-ees) while pregnant. Skyr is naturally low  
fat and unless sugar is added low sugar. >>>

I found some Skyr at my local grocery (HEB) recently, and decided to  
try it after all the discussion about it we've had on this list. It  
may have been this brand, but I'm not sure. I remember that the "Skyr"  
label was made with a font that looked like logs.

I would have to say that it is an acquired taste, at least without  
adding sugar or some sweetener. I finally had to add some "brown-sugar  
Splenda" to it, to finish it off. It is interesting to note your  
mention that in Iceland it is served with raw sugar. I didn't know  
that, but chose the Splenda in desperation.

For more on skyr, I think I have some of our previous discussion in  
this Florilegium file:
fd-Iceland-msg (84K) 9/ 7/08 Food of medieval Iceland. Recipes.
http://www.florilegium.org/files/FOOD-BY-REGION/fd-Iceland-msg.html

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          StefanliRous at austin.rr.com
http://www.linkedin.com/in/marksharris
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****