Skyr (Viking) Cheese: see Mysa/ Mysuostur Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Ga Skim or Whole Milk
2 Tbsp Starter (Greek Yogurt, Siggi's Skyr, Sour Cream, or Soft Cheese Starter)
4 drops Rennet
Enamel Pot
Colander
Cheese cloth
Thermometer
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Directions: |
Directions:Skyr is a slightly sour cheese that has almost the consistency of Ricotta. Vikings ate it for breakfast. It should be good for about 5 days at which point it sours, but it can still be eaten sour. Mix it with cream or milk and topping of your choice like yogurt.
Heat the milk slowly to between 185-195ºF. It should take about 20-30 minutes to work up to this heat. If you scorch it you have to throw it out and start over. Then hold it here for at least 10 minutes. The longer you hold this temp the smoother the cheese will be.
Cool the milk to about body temp. 100ºF. Stir in the culture and stir occasionally for about 10 minutes. Add 4 drops of Rennet to 1 Tbsp on water and stir into the mixture. Continue stirring for 2 minutes.
Cover and allow the Skyr to curdle for about 5 hours or overnight. Line a Colander with a cheese cloth and pour the Skyr in. Tie the ends and allow it to drain for 12-24 hours. You can collect the Mysa (whey) in a pan for later. Store the Skyr in the refrigerator. |
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Number Of
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Number Of
Servings:2-4 cups I think |
Preparation
Time: |
Preparation
Time:1-2 days |
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