Homemade icelandic Skyr

 

Skyr is a dairy product similar to Greek yogurt but thicker and milder in flavor, although it is classified as a cheese because it uses rennet in its production. It is not used like Greek yogurt, but is eaten with a spoon or mixed with ingredients such as granola and red fruits, especially at breakfast. The truth is that it has become very fashionable lately.

Yes, I know that you eat Greek yogurt with a spoon and for dessert, but in Greece and other Eastern European countries such a thing sounds like an aberration. Yogurt is used in meals as another ingredient, and rarely, if ever, is a dessert or something to be sweetened.

In Iceland you can buy Skyr in any supermarket, it is the most common, but outside the island it is more difficult to find it. Some supermarkets in Europe and USA supply something similar to Skyr, but the feeling when trying it is not the same as authentic Icelandic Skyr. I guess it's the same thing a Greek feels when he eats Greek yogurt made outside his country. It looks similar but...

Making Icelandic Skyr at home can be a challenge because Skyr has unique and specific characteristics that are difficult to fully replicate with regular dairy products available elsewhere. Furthermore, the exact manufacturing process is complex.

Although it is not possible to obtain the exact same product at home, you can try making a similar version using Greek yogurt as a base. 

INGREDIENTS:

• 1 liter (5 cups) of unsweetened Greek yogurt
• 1 cup whole milk
• 1 drop of rennet (purchased in pharmacies or use rennet that is used to make curd at home)
• A pinch of salt

First we combine the Greek yogurt with the milk in a large bowl.

We heat the mixture over low heat until it reaches a temperature of around 40-43°C (104 - 109 F). This will help the mixture thicken more although it kills a lot of the bacteria that produce yogurt, it must be said. For this process you need a kitchen thermometer.

When we have reached the temperature, we remove and add a drop of rennet to the mixture (rennet can be found in specialized stores, pharmacies and otherwise using other products such as curd).

We let it rest for 15 minutes so that the mixture sets slightly.

Now we are going to do the drainage which is essential. Without this step there is no Skyr.

We place the mixture on a cheese cloth  and hang it over a container to drain for at least 12 hours.

After time we add salt to the Skyr according to your personal preference. Icelandic Skyr traditionally has a slightly salty flavor, although I personally don't put it beyond a pinch.

Homemade Skyr must be refrigerated before serving, just as we would do with yogurt.

It is important to note that this homemade version will be a rough interpretation of the original Skyr, as the authenticity of the product is related to the geographical conditions and production methods specific to Iceland.