Skyr
This cheese/yogurt hybrid is perfect for breakfast or a snack. No chewing required.
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Servings: 8
Equipment
- Thermometer
- Large pot
- Stock pot
- Cheesecloth
Ingredients
- 1 gallon milk
- 4 tablespoons Skyr from the store (Siggis is a great brand found in the yogurt aisle or the health food aisle)
- 8 drops liquid rennet (or ½ a rennet tablet dissolved in a tablespoon of cool water)
- heavy cream (as a topping)
- white sugar (as a topping)
Instructions
- Heat the milk over medium heat while stirring constantly. Once the milk reaches 195°F, remove from heat. Let it cool until the milk reaches 110°F.
- Mix the starter Skyr with 1/4 cup of the hot milk, then pour the mixture into the pot of milk while stirring.
- Add the rennet while stirring gently.
- Cover the pot and wrap in a towel. Let it sit on the counter for 12 hours.
- Cut the curd into 1 inch cubes. Put the curds in a colander lined with cheese cloth, which is placed inside a large stock pot. Wrap the cheesecloth around a spoon so that you can lift it up. Place the spoon and cheesecloth on the rim of the stock pot and let it drain while in the fridge for 2-3 hours.
- Take out the Skyr, stir until your desired consistency and texture is reached
- Top with heavy cream and sugar.
Tried this recipe?Mention @easy2chew or tag #easytochew!