Skyr with berries
Home-made skyr, the Icelandic cultured dairy, strained thick, with bilberries.
Ingredients
For 6 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Heat the milk to 85 °C, stirring, and hold it ten minutes without letting it boil.
Cool the milk to 40 °C by standing the pot in cold water.
Slacken the starter with a ladle of the warm milk and stir it back into the pot.
Add the rennet, stir for a few seconds and cover the pot.
Leave it somewhere warm for twelve hours, until the mass sets into a firm curd.
Turn the curd into a cloth and hang it over a bowl for six hours to drain the whey.
Whisk the skyr smooth and serve it with bilberries, cream and oats.
About this recipe
By UniTools · Source: UniTools — theunitools.com. Recipe content available under CC BY-SA 4.0.
Photo: IcelandicProvisions · CC BY-SA 4.0