Ingredients for Icelandic Curds Skyr
- 4 quarts whole milk
- 1 cup sour cream
- ½ rennet tablet
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How to Make Icelandic Curds Skyr
- Heat 4 quarts of whole milk in a large pot over medium heat, stirring occasionally, until it reaches a gentle boil. Remove from heat and let cool to lukewarm (around 100-105°F). A good way to check is to dip your finger in – it should feel warm but not hot.
- In a separate bowl, whisk 1 cup of sour cream until smooth. Gradually whisk in 1 cup of the lukewarm milk until you have a thin, smooth mixture.
- Dissolve ½ rennet tablet in ¼ cup of cold water. Gently pour the rennet mixture into the lukewarm milk, stirring constantly and thoroughly.
- Cover the pot and let it stand at room temperature for 24 hours, undisturbed. The milk will separate into curds and whey.
- Line a large colander with several layers of cheesecloth or a fine-mesh sieve. Gently pour the curdled milk into the lined colander.
- Let the whey drain slowly for at least 4-6 hours, or overnight in the refrigerator. The longer it drains, the thicker your skyr will be.
- Once the whey has drained, you'll be left with thick, creamy skyr. It should have a consistency similar to thick Greek yogurt or soft ice cream.
- Before serving, whisk the skyr thoroughly with a spoon or whisk to achieve a smooth, creamy texture.
- Serve immediately or chill for later. Top with your favorite fruits, granola, honey, or a dollop of whipped cream.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
0g
Fat
74g
Carbs
7g
