Ever wanted to use Skyr in your recipes- or just as a healthy supplement to your daily diet, but havn’t found one at the market? Well, now you can! Check out the recipe below and have your life transformed with creamy, smooth, delicious Skyr.
Skyr is a Nordic yogurt which has been considered healthy for many years due to its high protein and low fat content. It has its origins from Iceland, but has become famous throughout the entire Nordic region. In Iceland, they still consider it a household staple and many families keep a home made batch.
Making Skyr is almost like prepearing for a sour dough bread- you keep some of the mixture for your next batch as a ‘live culture’. If you don’t happen to have an old Skyr, and can’t get your hands on it, try Gunnar Karl Gíslason way;
“Back in the old days, people would pour skimmed milk into a container and leave it outside until the bacteria needed to make the skyr had begun to form. Some people would even experiment by leaving the milk in different places; down by the seashore, in little hollows, or high up on heaths, to see which produced the best bacteria. One could easily do the same today—that would be real skyr-making.” *
I reccommend serving it the traditional way; with cream, brown sugar and berries. Or try some of my previous recipes with Skyr;
Lingonberry Cake with Skyr Cream
Nordic Skyr & Raspberry Smoothie
Yield 6 servings
2 liter skimmed milk
2 tablespoons old Skyr – preferably organic * see paragraph 4 above
- In a saucepan, heat the milk on low temperature until it reaches 95 degrees celcius.
- Keep it at 95 degrees for 10 minutes, making sure the temperature is stabile. Make sure to stir often, so the milk does not burn.
- After ten minutes, remove from heat and let it cool to 39 degrees celcius.
- At this point, add the old Skyr and blend well.
- Leave to set for 12-18 hours (or up to 24 hours) covered with a table cloth.
- At this point your Skyr will either seperate from the whey or turn ‘thick’.
- Put the mixture in a strainer with a cloth overnight if you want the Skyr to thicken even more.
If you don’t have an old Skyr (Yeah, I get it’s quite silly to need Skyr to make Skyr) you have to choices;
- Pour the skimmed milk into a container and leave it outside until the bacteria needed to make the Skyr has begun to form. Basically making soured milk. This is the old traditional Icelandic way.
- Use rennet to make sure the batch thickens – the easiest way
- Use a tablespoon of organic yogurt to get the bacteria needed. This is an option I havn’t tested, but if you are desperate and eager to try- it might work.
This is wonderful, very much like making yogurt. Skyr is so expensive here and I can never find an organic version. I will try making it with non-organic skyr but organic skim milk… it should work?
Great! It should indeed work- I did the same thing as we don’t have organic skyr here! Next time I’m going to try with the sour milk theory as I found the texture a bit off when I made it!
What is the sour milk theory? Sometimes I make yogurt with lemon juice… I wonder if that would work?
That could also work! Well as the chef in my article said; put skimmed milk in a container and leave it outside for a couple of days so the bacteria forms and then use it in the Skyr 🙂 A drop of lemon might be the easiest choice tho- let me know how it works! 🙂