Friday, March 14, 2014

Skyr

This is something I've been meaning to make for a while.  I've been making yogurt for well over a year, but for some reason I've been hesitant to make skyr.  Not entirely sure why.  When we were last in Iceland, the 8 year old ate some as a dessert, with chocolate chips, and declared it fabulous.  It was fabulous.  It IS fabulous.  So says the same 8 year old after just tasting today's first batch.

I used this recipe, a gallon of organic skim milk, and a little bit of the rennet I had from the queijo fresco.  In the beginning it's just like making regular yogurt, but I must admit I've never had to ladle whey off my yogurt before.  Then it sat overnight in the fridge in some cheesecloth to drain and ended up something with the consistency of clotted cream.  That's skyr.

In a blender, I put a handful of blueberries, a tablespoon of triple berry jam, and about a cup of skyr.  I did not add any liquid, which made blending harder but made the final consistency thicker, more of what I remembered.  This, topped with some chocolate chips, was my recreation of that much appreciated dessert.

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