Skyr

This article was published by: Matthew

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Skyr recipe is a delicious and healthy Icelandic yogurt dish that is packed with protein and low in fat. Made from strained yogurt, Skyr has a thick and creamy texture with a tangy flavor. It can be enjoyed on its own or used as a versatile ingredient in a variety of sweet and savory recipes. Whether you're looking for a nutritious breakfast option or a satisfying snack, this Skyr recipe is sure to become a favorite.

Keywords: Skyr, Icelandic yogurt, protein-rich, low-fat, versatile.

skyr recipe details

Skyr recipe, recipe Rating: 4.4
Number of votes:90

After several attempts at making skyr I have finally figured out a way to have it come out perfectly every time. Skyr is an Norwegian/Icelandic cheese made from non-fat milk that is eaten like yogurt. It is exceptionally thick and has virtually no fat and loads of healthy protein, making it a great way to jump start your day. I have tried the stovetop method and it takes so much work and the results are the same, so, however unconventional it is, I make my skyr in the……MICROWAVE!!

Ready in: 5 hours 16 mins

Ingredients

Serves: 3

• 6 c. Skim Milk
• 1 c. Live Culture low-fat buttermilk
• 1/4 tablet of rennet tablet (they are scored to easily break into pieces)

Preparation method

Prep: 10 mins | Cook: 6 mins | Extra time: 5 hours, other

1. Place the Skim milk in a 2 quart vessel.
2. Whisk in the buttermilk and place in the microwave.
3. We are going to cook the milk for 6 minutes on full power making sure to stop and stir the milk after each minute that passes.
4. While the milk is cooking run a glass measuring cup and a metal spoon under HOT water.
5. During the last minute that the milk is cooking, and using the hot measuring cup and spoon dissolve the 1/4 piece of rennet tablet in 1/8 c. luke warm water. (making sure the rennet completely dissolves)
6. Whisk the dissolved rennet water into the warm milk mixture and cover with either a tight fitting lid or cling-film.
7. Put a stopper into your kitchen sink and place the container of milk into it.
8. Run hot water (but not so hot that you can’t keep your hand in it) into the sink until it comes 3/4 of the way up the sides, and leave it to sit for 5 hours or overnight. I like to start this before i go to bed and let it sit in the sink until i wake up in the morning.
9. After the time is up your milk should be coagulated and should have a layer of whey on-top of it.
10. Taking a butter knife cut through the curd to make a chessboard pattern.
11. Line a colander, set over a bowl large enough to capture the whey, with a clean thin dish towel (not terrycloth though) or several layers of cheesecloth
12. Pour the curds and whey into the colander and then pull up the corners of your cloth and hang it from your faucet to drain, making sure to keep the container under it to catch your whey.
13. Draining should only take an hour or two, but the cheese should be about the consistency of cream cheese when its done.
14. You can eat it plain or stir in a little skim milk and fruit preserves for a more yogurt like experience, you can even use the cheese to make great dips or spread on your bagel.
15. Make sure to keep your whey though because you can still make ricotta from it and even make pickles with it!!!!!
16. Enjoy