Ingredients: |
Ingredients: 1 Gallon non-fat milk
1 (5 1/2-ounce) container Siggi's plain or vanilla Skyr
7 drops liquid animal rennet, or 4 drops liquid vegetable rennet
1/4 C warm, non-chlorinated water
A reliable digital thermometer
A fine-mesh nylon vegetable bag or cheesecloth for draining the curds
|
Directions: |
Directions:Place the milk in a heavy-bottomed pot and bring the milk to a slow and steady simmer over a medium-high burner, heating it until it reaches the scalding point, which is between 185 F and 190 F. Stir frequently to prevent scalding.
Turn the burner off immediately when the milk reaches the scalding point. Remove the pot from the burner and allow to cool to 110 F.
Once the milk has cooled down, combine 1 cup of the cooled milk with the skyr, mix well and return the mixture to the pot,
Whisk the liquid rennet into the warm water, then stir this mixture immediately into the milk (the rennet will lose its effectiveness if prepared more than 30 minutes before using).
Cover the pot with a thick towel and place in a warm, draft-free spot, such as the oven (not turned on) or an insulated cooler, for 12 hours. After a good night's rest, it will be time to separate the curds from the whey.
The curds should have separated from the whey. Spoon the curds into a fine-meshed bag or a double-layer of cheesecloth and suspend the bag over a dripping tray in a cool room, or place the bag over a colander set over a bowl in the refrigerator, and allow the remaining whey to drain until the skyr is thick.If the skyr is too thick for your liking, place skyr in a mixing bowl and slowly add a small amount of whey back into the skyr while mixing until you get your desired consistency. |
This recipe for Skyr is from