skyr

I picked up an Icelandic cookbook from the library, North.  Huge mistake because now I wish to go see it even more then I did before!  Iceland, Greenland, Finland, Norway, New Zealand, Chile.  These are all places that I would wish to see some day.  I will slowly get there.

I did have a couple things that I wished to try from this cookbook.  One of those was skyr.  It is in the yogurt section of my grocery store but is not considered a yogurt.  It is considered a cheese.  I use it instead of mayonnaise for any sandwich or dressing I may be making for when food is taken out of the house.  I do not have to worry about refrigeration.  Or if I wish to make a poke bowl to go out.  Again, I do not have to worry.

I liked that you could use non-fat milk to make it and it did not seem as fussy as yogurt.  I did not have to make sure I saved some yogurt from the last batch I made to make it.  Or wait for the milk to cool down and hope I did not kill the starter.  This recipe was like if you have it, use it.  If you do not, do not.

The one thing I would recommend is a good thermometer.  I had to go buy a new one since my last one was broken for me.  Also, good standing shoes.  Stirring goes on.

I like the flavor of the skyr.  It is a cheese.  The process works in my head.  It is just about patience which much of my life revolves around.  I have five forever shawls in the works currently.  Bread started.  Dye going.  It should just say what happens.

Just be patient.

skyr

Note:  I used the recipe from North.  I am fairly certain this does not stray too much from the traditional.  I did not have a non-stick pan like they suggested so I closely watched temperature and stirred constantly.

1 gallon non-fat milk

Pour the gallon of milk into a pan that it will fit in.  Put in a thermometer.  Turn the heat on med-low to medium.  Bring the milk up to 200 degrees Fahrenheit and let it remain there for ten minutes.  Stir the whole time.  You do not wish the milk to burn to the bottom of the pan.

Take the milk off the heat.  Let cool to 104 degrees Fahrenheit.  Put the milk in a place  to keep it warm for the next 16 to 24 hours.  Not much warmer then 104 degrees and it can cool over time.

After the milk has sat for 16 to 24 hours, put a piece of muslin in a colander that is sitting in a bowl.  Pour the milk into the muslin.  Knot the muslin so it can be hung and whey can be strained off.  I use the whey in bread so I save every bit I can.

Strain until it is as thick as you wish.  I could have strained it more but the request was for a yogurt consistency.  Put into jars and put in the refrigerator.

I find it lovely.  You can save some to add to the next batch.  You add it when you have cooled the milk down to sit.  But you do not have to.  

Cheese.  Yogurt.  Who cares.  This process works better in my head.