Icelandic Curds Skyr
Experience a taste of Icelandic tradition with this creamy, protein-packed Icelandic Curds Skyr recipe. Made from a blend of whole milk and skim milk, this gently fermented dairy delicacy boasts a luxuriously thick texture and mild, tangy flavor that's perfect for breakfast or snacking. Using rennet and live skyr culture (or plain yogurt with live cultures), this authentic skyr recipe requires just a bit of patience as it transforms into velvety curds. After draining the whey, the result is a rich, versatile yogurt-like treat that can be enjoyed plain or topped with fresh berries, a drizzle of honey, or crunchy granola. With minimal ingredients and no special equipment needed, this traditional Icelandic recipe is a delightful way to explore homemade cultured foods.
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Recipe Information
Ingredients
- 1 liter Whole milk
- 1 liter Skim milk
- 1 drop Rennet
- 2 tablespoons Live skyr culture (or plain yogurt with live cultures)
- 1 liter Water
- 1 teaspoon Salt
Instructions
1. Heat the whole milk and skim milk together in a large pot over medium heat until the temperature reaches 185°F (85°C). Stir occasionally to prevent the milk from scorching.
2. Remove the pot from the heat and allow the milk to cool to 110°F (43°C).
3. Once cooled, dilute the rennet in 1 tablespoon of water and stir it gently into the milk.
4. Add the live skyr culture (or plain yogurt with live cultures) into the milk and mix thoroughly.
5. Cover the pot with a lid and keep it in a warm place for 12-14 hours (such as in an oven with only the light on) to allow the milk to ferment and set into curds.
6. After fermentation, the mixture should look thick and jiggle slightly when moved. Use a knife to gently cut the curds into small squares, about 1-inch in size.
7. Heat 1 liter of water to about 185°F (85°C) and pour it over the curds to help them separate. Let it sit for 5 minutes.
8. Line a strainer with a fine cheesecloth and pour the curds into it, allowing the whey to drain out for 5-6 hours. For a thicker skyr, let it drain overnight in the refrigerator.
9. Once drained, transfer the skyr to a bowl and add salt, stirring gently to incorporate.
10. Serve the skyr plain or with your choice of toppings, such as fresh berries, honey, or granola. Store any leftovers in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.7 g | 44% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 2859 mg | 124% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 103.6 g | ||
| Protein | 73.0 g | 146% | |
| Vitamin D | 24.4 mcg | 122% | |
| Calcium | 2659 mg | 205% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 3113 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
