skyr

Skyr is an Icelandic cuisine which can be described as a soured dairy product thicker than yogurt, it was known in other Scandinavian countries centuries ago but presently unique to Iceland.

Production

Now Skyr is made with machines, in earlier times skimmed milk was heated to about 90-100C and pasteurised (not completely though, skyr-bacteria remained:Streptococcus thermophilus and Lactobacillus bulgaricus and probably some others). Then skyr condenser basically just some good skyr used to ignite bacteria growth and rennet was added and then it coagulated. The skyr was then strained through fabric and the byproduct, whey, removed.

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