Icelandic Curds (skyr)

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 4 quarts milk
• 1/2 pint sour cream
• 1/2 rennet tablet

Recipe

• 1 the milk is brought to a boil without burning it, and then cooled to blood heat (98f).
• 2 a cupful of the sour cream is whipped and mixed with some of the milk until thin and smooth, then it is poured into the milk.
• 3 at the same time, one-half rennet tablet is dissolved in a little cold water (about a tablespoonful) and poured into the milk, which is stirred to mix the ingredients.
• 4 the mixture is allowed to stand at room temperature for 24 hours.
• 5 then the skyr is scooped from the pot and strained gradually through a fine linen sieve (several layers of cheesecloth may be used instead).
• 6 it is thus separated from the whey.
• 7 the skyr which is left in the sieve should be about as thick as ice cream.
• 8 four quarts of milk should make about one and a half quarts of skyr.
• 9 when serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency.
• 10 the consistency should not be grainy or like cottage cheese.