Does anyone here make their own skyr (a soft Icelandic cheese, even thicker than Greek yogurt)? Today, I finished a delicious batch of maple vanilla bean skyr. Last night, I heated a gallon of local raw milk to 185F then cooled it to 100F and added 1/4 cup commercial skyr (like Siggis) and also some rennet (7-8 drops or half a Junket tablet mixed in a little cool water). I incubated the milk overnight in an ice chest next to bottles filled with hot tap water, and then today, I drained it by hanging it in a flour sack towel over a big bowl. The first picture is what it looks like once its strained, and the second picture is the final product after its been whisked smooth, and then I added vanilla, vanilla beans, and local Grade B maple syrup (but I often use fresh berry puree or jam). You can see that its so thick, a spoon stands upright in it! Then I like to put it in small jars and make pretty parfaits by layering the skyr with homemade jam or fresh fruit. The ones pictured are made with blueberry skyr and a fresh blueberry puree that I sweetened with stevia and thickened with chia seeds for my roommate who is diabetic and needs a healthy, sugar-free, protein-packed breakfast to take to work.
Posted on: Thu, 21 Aug 2014 06:27:34 +0000
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