- 16 Cups milk
- 1 Cup sour cream
- 1/2 rennet tablet
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.