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Print this Recipe    Skyr

DELICIOUS SKYR

1.5 l (6 cups) skim milk
250 ml (1 cup) buttermilk
1/4 rennet tablet

Warm up a small measuring cup with hot water, warm the spoon too,
or use a plastic spoon. Put 30-50 ml tepid water in and dissolve
a quarter rennet tablet. The tablet has lines scored for ease in
splitting.

Do not use past date buttermilk, this is an important ingredient.
Freshly bought buttermilk is best. Put skim milk and buttermilk
in a 2 L Pyrex measuring cup, and warm it in the microwave for 6
minutes on HIGH, stop and stir each minute.

Stir the dissolved tablet into the mixture. Set aside about 5
hours for the curds and whey to separate, then strain in a cotton
bag or a cotton tea towel. The curds (Skyr) will stay in the
strainer, and the whey (Mysa) runs into the container.

A good way is to place a tea towel in a large collander. Put the
mixture in and then gather the sides of the towel, tie and hang it
over a saucepan to catch the Whey.

The Skyr will be almost dry when removed from the bag or the
strainer. It can be used as is, but if you prefer it smoother put
in a container and beat with a little sugar and cream for the
consistency you like. Yield - 300 ml.

Serve with sugar and cream or milk [goes good with blueberries].

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