Icelandic Curds (Skyr)

Try out this versatile Icelandic specialty

Skyr, a favorite in Icelandic cuisine, is technically a soft cheese and eaten for breakfast, lunch, dinner, or as a dip.

This recipe is courtesy of Charlotte J and Food.com

8
Servings
220
Calories Per Serving
Deliver Ingredients

Ingredients

  • 16  Cups  milk
  • 1  Cup  sour cream
  • 1/2  rennet tablet

Directions

Bring the milk to a boil without burning it and then cool to blood heat (98 degrees F).

Whip a cupful of the sour cream and mix it with some of the milk until thin and smooth, then pour it into the milk.

At the same time, dissolve one-half rennet tablet in a little cold water (about a tablespoonful) and pour it into the milk, then stir to mix the ingredients.

The mixture is allowed to stand at room temperature for 24 hours.

Next, scoop the skyr from the pot and strain it gradually through a fine linen sieve (several layers of cheesecloth may be used instead).

It is thus separated from the whey.

The skyr, which is left in the sieve, should be about as thick as ice cream.

16 cups (or four quarts) of milk should make about 6 cups (one and a half quarts) of skyr.

When serving, whip skyr well with a spoon or whipper to a smooth ice cream-like consistency.

The consistency should not be grainy or like cottage cheese.

Nutritional Facts

Total Fat
9g
13%
Sugar
1g
1%
Saturated Fat
5g
21%
Cholesterol
31mg
10%
Carbohydrate, by difference
21g
16%
Protein
15g
33%
Vitamin A, RAE
281µg
40%
Vitamin B-12
2µg
83%
Vitamin C, total ascorbic acid
4mg
5%
Calcium, Ca
535mg
54%
Choline, total
4mg
1%
Fluoride, F
1µg
0%
Folate, total
21µg
5%
Magnesium, Mg
58mg
18%
Pantothenic acid
1mg
20%
Phosphorus, P
423mg
60%
Riboflavin
1mg
91%
Selenium, Se
10µg
18%
Sodium, Na
226mg
15%
Vitamin D (D2 + D3)
4µg
27%
Water
378g
14%
Zinc, Zn
2mg
25%