Skyr
A cultured Icelandic dairy staple brought by Norwegian Viking settlers in the 9th century, with dairy residue at Viking-era Icelandic sites confirming production since the settlement period. Despite its yogurt-like texture, skyr is technically a fresh, unripened cheese — curdled with a live culture and a touch of rennet, then strained — traditionally made from skimmed milk (the cream went to butter first), which is why authentic skyr is lean and high-protein rather than creamy.
Vegetarian
⚠ Contains: Dairy. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 2 liters skim milk
- 3 tbsp live skyr or plain natural yogurt, as a starter
- A few drops of liquid rennet, diluted in water (optional)
Steps
- Heat the skim milk to just below boiling, then cool to about 40°C (body temperature).
- Whisk in the skyr or yogurt starter, and the diluted rennet if using.
- Cover and hold at a warm, stable temperature (around 40°C) for 5-8 hours until set and tangy.
- Chill, then strain through cheesecloth for several hours to overnight until thick, reserving the whey for baking or smoothies.