Sunday, April 10, 2011

SKYR...Homemade Icelandic Yogurt



just look at those curds!
SKYR CURDS...
i love making yogurts and cheeses.  for some reason it's like baking bread.  i don't know why, but the smell of fresh yogurt right when you open the pot or while it's hanging in the fridge... gets me every time.  even when i'm having a bad day yogurt makes me happy.  if i've accomplished NOTHING in the day, at least i know i'm making yogurt...and it's gonna be good!
well, as promised, here is the SKYR recipe i use.  i should first state that i have not ever had "REAL" Skyr.  you have to go to Iceland to have "REAL" Skyr and i have no immanent plans to rush off to Iceland in the near future so i can only liken mine to the store bought here in America.  in any case if you haven't heard of SKYR...it is an Icelandic dairy product resembling Greek yogurt, but thicker and with a very slight cheese tang.  some say it's not a yogurt at all.  it actually IS a cheese.  the process of making it is like yogurt, but it calls for Rennet, a cheese making ingredient and the incubation doesn't seem to be as temperamental.


the important thing is you have to have skyr to make skyr.  luckily it seems to be growing in popularity.  like Greek yogurt, it is high in protein, low or NON fat and low in carbohydrates.  also a great way to get in some calcium.  the only brand i have seen around the markets is called Siggi's Skyr
if you can't get ahold of some Siggi's i read some other recipes that say buttermilk or other  live active culture yogurt will do, but there is something in real skyr that these don't have.  try high end markets or health food stores to find Siggi's



i've got this skyr thing down...you can too.  as i mentioned, it seems to be a lot easier than plain yogurt and the incubation is not as precise.  i get these beautiful curds every time.  i just can't help myself from taking a picture or calling someone into the kitchen to admire my curds... don't they just glisten in the sunlight?...okay...okay...enough already !!!


so you've seen the pictures of how the curds look after you cut them...above is a photo of the pot all wrapped up in 3 towels.  tightly wrapped and cozy.  i leave it this way for about 12 - 16 hours.  i didn't notice a difference in the end product if it sat 10 hours or once i left it for 18 hours...woops...still turned out great. i should mention i live in Southern California where the weather is not too extreme.  my house doesn't really get higher than 75 or lower than 55 degrees.

just below is a photo of the skyr before cutting the curds.  it should look like a solid mass with a little visible whey.


the photo below is a beautiful shot of the bottom of the heavy stainless steal pot after removing the Skyr for straining.  i wanted to add this photo in to show that this scalded looking bottom is OKAY !...
just a reminder...DO NOT scrape or stir down to the bottom of your pot.  it will not hurt your batch unless you scrape it into your finished product.

again...DO NOT be alarmed if you have a little scalding at the bottom.  of course you CAN prevent this by standing there and continuously stir while it comes to temp.  i prefer to set the pot on the LOWEST heat and walk away for an hour, hence the little bit of scalding.  this works for me, but i can't guarantee it will work with your equipment.
FYI...this should clean out very easily with a little soaking


just above is a beautiful photo of the professional straining method i have come up with for the fridge.
IMPORTANT...make sure you have a big enough container underneath to catch the whey dripping...could get ugly  


RECIPE and INSTRUCTIONS TO MAKE SKYR
i found 2 good, easy recipes for skyr.   one is at Recipezaar by Charlotte J and another was in a forum called The Icelandic Weather Report by a poster named Bigbearok.
below is kind of a combo of the two.  this works every time for me.  check the links to see if you would like to follow one of their recipes and instructions by the book.

MUST HAVES...
4 quarts (1 gallon) non fat milk...NOT ultra pasteurized
 Siggi's Skyr, or another brand if you can find it
Rennet...i use liquid rennet (vegetable base)
or...1/2 Rennet tablet dissolved in a little cold water
good thermometer
good quality stock pot, stainless steel
towels for wrapping up pot
cheese cloth or a big square of muslin works better
a large strainer

make sure all of your utensils are CLEAN.  heat the milk slowly up to 195 F degrees.  be careful not to burn the bottom.  slow heating, a heavy stainless pot and stirring will prevent this.  when it reaches 190-195 degrees, turn off and cool to 110 F degrees.  mix about 3-4 Tbsps of your starter (Siggi's or other live active culture yogurt) with a couple of Tbsp of the warm milk (one at a time) in a small cup until it seems combined and pourable.  add this mixture to the warm milk and stir being careful not to scrape up any milk solids that may have formed at the bottom of the pot.  now add the Rennet...i use 7-8 drops for 1 gallon if milk..again...stir carefully.
cover your pot and wrap it in 2-3 towels all cozy and leave it on the counter.  one recipe says to let it sit for 24 hours...another says 12 hours...and another says 5 hours...i let mine sit for 12-16 hours.  i have seen no difference in a few hours here or there.
uncover and take a peek.  it should be a pretty solid mass and there should be some visible whey (yellowish liquid).  if it still looks and acts like a pot of milk...something has gone wrong.

if all has gone well it is now time to cut the curds...
as shown in numerous photos above and obviously my favorite skyr step.  i don't know if this is completely necessary, but some recipes call for it AND i like the way it looks.  i think it helps the curds separate from the whey while straining. next, line a large strainer with a couple of pieces of cheesecloth OR i like to use a piece of thin washed muslin.
slowly spoon the curds into the lined strainer until all is in.  let this sit for an hour or two while most of the whey drains from the curds.
TIP !...i use the inside of my salad spinner for the strainer.  a regular pasta colander doesn't seem to work as well.  you need a strainer that will really allow the whey to drip otherwise it will take forever.
when it looks as though the dripping has slowed...gather the four corners, tie and hang from a wooden spoon (or something) over a sauce pan to catch the whey.  i like to move this to the fridge, but i suppose it can be done on the counter if it's not too hot.  a cool, well ventilated room is fine.  this should take a few hours.  your end result should be firm and a bit dry around the edges of the cloth...kind of cheese-like..i like mine a little thicker than commercial Greek yogurt, but not as thick as cream cheese.
remove from the cloth into a large bowl and stir or whisk until smooth.  one time mine was so thick i had to use the Kitchenaid mixer and whisk it up to creamy goodness...again...it was  delicious.
flavoring is up to you.  stir in a little honey and vanilla extract...i use a few packets of splenda and one vanilla bean...or i stir in some vanilla whey protein powder to taste....a couple of times i added some honey, vanilla bean AND fresh finely chopped ROSEMARY...YUM !
NOTE...the consistency should NOT be grainy like cottage cheese...stir or whisk until smooth.  if it is too thick you can stir in some of the whey or beat in a little cream and sugar for a richer, sweeter treat.

i hope my long instructions don't turn you away from trying to make your own skyr.  it really IS EASIER than it sounds.  once you get it down i bet you'll enjoy it more than regular or Greek yogurt. here are a few more links that i found helpful.

Jo's Icelandic Recipes
European Cuisines
Recipezaar...Icelandic curds
Wikipedia-Skyr
Icecook...Icelandic Cooking Recipes and Food


71 comments:

TheRooterToTheTooter said...

I really think you have the best recipes and pics there is!!!!

Matmonsteret said...

Yum!
Thank you for posting this!
I'm Norwegian, and skyr just started getting really popular in Norway. Strangely enough it was brought to Iceland by the vikings from Norway, and nobody I know makes skyr at home.
It's time we change that, and I'm definetely going to make this!
Thanks again! ;)

Aisha Jameel said...

home-made yogurt is always so good and fresh !!! this looks so good
http://kitchensojourn.blogspot.com :)

atcaner said...

Where did you get the adorable glass jar with the glass lid? I'd love to have a few!

Jules and Ruby said...

hi atcaner...i bought these jars at Sur la Table about 4-5 years ago, but i haven't seen them since. i wish i could get more. maybe the internet?. they are Weck jars if that helps any...thanks for stopping by

Megan said...

So glad I found this! I've been wanting to try making yogurt, but the recipes for regular yogurt scare me a little. I also love the thicker yogurts like Greek and skyr, but not a fan of the prices. Thanks for sharing!

Oh, and this is my first time to your blog (via foodgawker), and I just have to say that I love Ruby! She's adorable, and apparently quite skilled with technology ;)

PapaCheong's 拿手好菜 said...

Looks real good.

Tempted to try!

Papacheong
http://home-cook-dishes-for-family.blogspot.com/

Angry Asian said...

this looks daunting. where i can i get Rennet?

Jules and Ruby said...

hi Angry Asian...i found rennet at Whole Food's Market here in So. California. try a health food store or an upscale market? i don't know where you live so you might have to get some on the internet? i hope you can find it...and try making some Skyr. it's easy, i think i'll make more tomorrow
thanks for stopping by jules

Rebecca said...

Great post and pictures (and, yes, you should be quite proud of those beautiful curds!).

I just started seeing skyr at our local store and was wondering about what made it different from regular yogurt. I'll be trying this very soon.

Jules and Ruby said...

thanks Rebecca...buy some and give it a try to see what taste and texture aiming for, then i hope you try making your own...it's delicious. i'll be making a new batch tomorrow.

Roxey said...

I'm wondering what difference it would make if instead of non fat milk, a person used whole goat milk.

Roxey said...

also, if using liquid rennet how much would you use?

Jules and Ruby said...

hi Roxy...we think alike. i DID make some with goat milk and i flavored it with vanilla bean and rosemary...it was delicious with fresh raspberries and creamy. you could let it hang longer and make a nice spread.
also i DO use liquid rennet...7-8 per gallon, or 2 drops per quart if making a smaller batch

Roxey said...

amazing, thanks. I'm gathering what I'll need and make a batch. Can't wait.

EvyJo said...

Made this today. It turned out great.

EvyJo said...

Can I make my next batch by using the skyr from the previous batch?

Jules and Ruby said...

Evyjo...so glad you made some and you liked it...have fun with some flavorings. yes, i have used my skyr for the next batch. just put a little (only need 1/4 cup or so) in a separate container not to be touched so that no outside germs or enzymes can get to it...in other words keep it as fresh as possible. i've only done it a few times so i don't know how many times you can do it and still get all the good enzymes...this sure beats the cost of store bought skyr, huh?

Jeri said...

What a great post! I do the Moosletter and blog for New England Cheesemaking Supply Co. and we had a request recently for a recipe for Skyr. Would you and Ruby please contact me at jeri1000@gmail.com about being guest bloggers?

JoyBugaloo said...

I was visiting friends in Oregon recently, and we went to a goat farm where they were making and selling goat's milk skyr. They offer plain, dill, and the most wonderful Marionberry! I knew I couldn't live without it, so once I got back to northern New York, I tracked down a local source of goat's milk and set about making skyr.

Your recipe worked GREAT! I started with four gallons of milk, and made eight pints of skyr--two wild blackberry, two blueberry, three vanilla bean, and one lemon. My roommate it a big Siggi's fan, but she says the homemade skyr is creamier and more complex in flavor. So anyway, THANKS for the excellent tutorial!

--Gina (http://lindseysluscious.blogspot.com)

Tara said...

Skyr.is brand is our fave (BF is Icelandic and says Siggis and the other one is poo) when we go there, they have Skyr.is in the stores. Anyway, looks great, and we make it with whole milk (what can I say I love fat)! I like it better :)

BUT fyi, the fat free version is perfect to serve up topped with whipping cream, that what we all did in Iceland!

Just discovered, and have fallen in love with your blog. So adventurous! <3

Jules and Ruby said...

Gina...how fabulous all those flavors sound. i've made goat skyr and it was so delicious and creamy...probably because it was full fat, yum! and i love the goatie tang. thanks so much for the comment and the great report back. i think i'll make goat again next.

Tara...i wish i could try other kinds, but i've only found Siggi's and i don't know when ill ever get to go to Iceland and have the REAL stuff. i only hope i'm making it close to the real thing. i think it's getting more popular so maybe Skyr.is will make it here some day. thanks for stopping by...jules

Jess said...

Just made this, thanks so much for sharing your recipe. It came out great!

How much do you usually end up with at the end?

Jules and Ruby said...

Jess. sorry i wasn't home to get to your question...i think from 1 gallon of milk i end up with 6-7 cups of really thick skyr. i've never measured, but it lasts me almost a week (1 serv. a day). i haven't made it in a while so i'm not exactly sure...will be making some soon. i miss having homemade. thanks for stopping by...jules

Gayle Jay said...

I can't thank you enough for posting your recipe and amazing pictures - I've wanted to make my own skyr since "discovering" it at the grocery store 4 months ago. The recipe is really simple and your gorgeous photos demystified the whole process. I made my first attempt this weekend - success!

I used 1 quart of unpastuerized goats milk and 3 quarts organic low past cow's milk in my batch. The yogurt is sooo much creamier and tastier than the starter I used - sorry Siggi! I am leaving it plain so that I can add fresh fruit and honey as I use it.

I am hoping my 2 girls fall in love with skyr too.

Thanks again.

Jules and Ruby said...

GAYLE JAY... thanks for the great report...isn't it easier than you think?...glad you liked it. happy holidays

cowey said...

Thanks for the detailed recipe and photos. I really liked Siggi's skyr after a trip to NYC. I used NO fat milk and regular yoghurt starter as no skyr here in Perth, Australia. Mine tasted exactly like Siggi's with a touch of agave syrup and orange essence. Most likely it is not as good as true Icelandic skyr and undoubtedly adding cream would make it wonderfully delicious, but that's not what I am making it for. It is easy to source delicious fat yoghurt.

Thanks again for the recipe. I would not have tried it without your oh-so-easy instructions.

Mj Harris said...

I've been making yogurt in a crockpot and I think this could also be done the same way just adding the renet and straining afterward. Has anyone tried this? Can I use whole milk?

Jules and Ruby said...

Mj Harris...HI
i'm not so sure this would work in the crock pot. i think it would be too warm. this just sits on the counter wrapped in towels...BUT, yes whole milk will work. i think i read somewhere that in Iceland it's usually non fat because it's what's left over after making cream...thanks for stopping by and sorry i was late in getting back to you.

Jules and Ruby said...

COWEY...i'm so glad you tried this...isn't it EASY ! thanks for the report back. i missed seeing your comment 'til now. i think i'll make some this week after the Super Bowl extravaganza is finally over.

Anonymous said...

Thanks for the great recipe! I will try it out this weekend!!

BTW, the Weck jars are to Germans what Ball jars are to Americans - pretty much the only brand of preserve jars on the market.
You can now order them in the US as well: weckjars.com

Anonymous said...

Hi im from Iceland and just wanted to post this link http://www.skyr.is/Where-to-buy/ here you can find where to buy skyr in America.

Kveðja ( or greetings )

Rósa G.

Jules and Ruby said...

Rosa G...Hi. thanks for the info. i will look for Skry.is at Whole Foods next time i'm there. i have only tried Siggi's Skyr. which one do you think most resembles the real thing?...i hope you read this and come back

Anonymous said...

Hi
I have not tried Siggis skyr, but Skyr.is is the one that is sold here in Iceland and also another brand that name is Kea skyr, so you should get the same thing as we do here. We also use the skyr for all kind of things, such as desserts, smoothies and other, but you should look at the label because there is different amont of sugar in theme. For the orginal skyr taste you should buy the one with no flavour, that is the old Skyr that everyone love. We wisk it with sugar and serve it with heavy cream and blueberries, i know not so healty but it is very good ;)

kveðja

Rósa Gunnarsdóttir

Brian said...

Jules,
Thanks for this post. I have been inspired to make this stuff at home. Its just too darn expensive to buy at the market.

Which liquid rennet did you use? The ones I see are "double strength" so I am afraid of either using too much or too little.

Jules and Ruby said...

hi Brian...i use "MALAKA Brand"...in a bright blue box with yellow writing. it says liquid rennet concentrate...100% vegetarian. i find it in the refrigerator section in the health food store. i think it's easier to use liquid because i can never cut those darn tablets to the right size without crumbling the whole thing. i hope you make some skyr...i've been lazy lately because it's been on sale here. still expensive and to be honest...not as good as homemade.

cheese making supplies said...

I truly like to reading your post. Thank you so much for taking the time to share such a nice information.

Jules and Ruby said...

hi cheese maker...i envy that you are a cheese maker with supplies galore. i'm a novice. i would have a cheese cellar if possible. i just made some delicious goat ricotta..anyway, thanks for stopping by and the nice comment

Meredith said...

This is fantastic. Thank you for posting. Never made yogurt, but I am guessing feels zen like baking bread.
I am in love with Siggi's, so nice to find a yogurt low in carbs that is not because of an artificial sweetner!!!

I do have a question: I would love to do a lemon version; how would adding something acidic affect things??
Thanks!!

Jules and Ruby said...

hi Meredith...thanks for the comment. i wouldn't try to put lemon in while making the skyr. i'm SURE the acid would curdle the milk...but what about swirling some lemon curd into your finished product? or adding lemon zest right before eating?...maybe some lemon extract ? hmmm, i hope that helps. i hope you have success with your first yogurt experience.

Carolyn and Bob said...

Hi- just made two batches! Thanks so much for the instructions, I made one with siggi's and I was lucky enough to have travelled to Iceland this summer and came back with skyr.is. My curds didn't get as solid and creamy-looking as yours, but both batches came out delicious. Made mine with whole milk and it is just decadent. The skyr.is is definitely a better flavor, but both are great.

Jules and Ruby said...

HI CAROLYN AND BOB...so glad it came out great. i've been making it lately...so good. sometimes i put the strained mixture in my kitchenaid with the paddle attachment and beat it for a short while to get the lumps out and make it creamy and smooth. you can also add vanilla bean or vanilla bean paste at this time if you want to "vanilla-ize" the whole batch. thanks for the great report.

Cheese Making Supplies said...

I truly like to reading your post. Thank you so much for taking the time to share such a nice information.

Carolyn and Bob said...

Thanks for the response! The yogurt definitely ended up smooth after I whipped it up. However, the batches made from the skyr.is never made such nice solid curds after the overnight incubation time. Something I read online said that if there is a lot of whey, it could mean that the yogurt has a weak bacterial culture. I'm wondering if maybe the container i brought back was just too old.

Also, do you use a new container of siggi's for each batch? Or do you use your previous batch for the new starter? Reading yogurt info online made it sound like if you started making yogurt from a commercial container of yogurt, and then continued your batches using starter from your previous batch, the culture will eventually weaken and die.

Thanks again for the original post and response!
Skyr is the best!

Jules and Ruby said...

hi Carolyn and Bob. so glad to hear from you again. yes, maybe your culture was too old. i think it must be as fresh as possible. i will sometimes use a little from the previous batch that i have saved in a separate container not to be touched until used. i might do this twice then i start fresh.
also, you don't want to use too much. i read that you can "over-crowd" the pot with too many cultures.
i have found some milk brands don't work as well as others. i found Alta Dena didn't produced as firm curds as Knudsens and whatever brand you use it can NEVER be ULTRA pasteurized.
i hope this helps some more and i wish you the best of CURDS !
PS...i finally found Skyr.is at Whole foods and think it resembles what i make much more than Siggi's.

Anonymous said...

Looks great and I wonder if my wonderfully cultured Kefir Grains can be used with rennet the same whey, er, way?
Any ideas?

Jules and Ruby said...

hi Anonymous...i have no idea...i am not familiar with cultured Kefir Grains. i will google and check it out. if i come up with some worthy information i will post a comment....way..weigh whey thanks for stopping by

Jules and Ruby said...

Anonymous... i found some interesting info here http://www.cheesemaking.com/Kefirdetails.html maybe this will explain if it will work or what you could do...J

Anonymous said...

Hi, thanks for this awesome recipe! I made it last night and have a question as to if its ok. I drained it, and cubed it...it looked like your recipe. Upon transfer it lost its solidity and became cottage cheese like, is this ok? It's for brunch and would hate to serve something not ok. Thanks!

Jules and Ruby said...

Hi anonymous. You wrote "drained then cubed". It should be "cubed THEN drained". I think you're okay ,but It shouldn't be cottage-cheese like. But I bet you could give it a good whisk to bring it together. It's still skyr because it went though the process so I think it should be fine. I'm on my cell. But if you have more ques. Let me know

Jules and Ruby said...

ALSO. It should look loose and break apart when you first drain it. It should drain/strain for quite a while. Until a lot of whey strains out. Then you will stir it together for a thick smooth consistency. I hope you didn't skip the straining step

Marina | Let the Baking Begin Blog! said...

I've never tried this "skyr" that you're talking about, but it looks amazing! I make my own curd cheese all the time, but for that any storebought milk will do. Where do you find unpasteurized milk though? The only place I know of, is if you find a farmer that can sell you milk...Is there a more convenient way that I might not know about?)))

Jules and Ruby said...

hi Marina...regular pasteurized milk is what you want (store bought), but if it reads on the label "ULTRA" pasteurized...that will not work right. i would love to make cheese curds. i think it's supposed to be easy, but i haven't done it. have you blogged about it or could you let me know how you do it. sounds like you might be a pro.

Jill said...

I've been making my own yogurt for a while now. This is a really inexpensive way to make lots of yogurt, and it's kind of cool to boot!
Thanks for sharing one of the best recipes! Keep it up!

WyndeWinkle said...

I just tried you Skyr recipe and it was great! So rich! Hard to believe it is nonfat.

By the way, my husband just returned from Iceland and told me about Skyr and that it was very similar to the Greek yogurt that I make--only thicker. I googled Skyr recipes and yours looked the best. My husband said your Skyr tasted like what he had in Iceland. I used Greek yogurt as a starter and it worked well.

My little tip: I heat the milk in a non-stick pot to make clean-up a little easier.

Jules and Ruby said...

HI WYNDE !...thanks so much for the comment. i just love knowing that this is like the real thing. what a great report. darn, i just bought some goat yogurt yesterday...i should have made this instead. it's so so so much better!

Anonymous said...

I am just Wondering how much does one gallon of milk yield?

Jules and Ruby said...

hi Anonymous...you know...i haven't made this in a while and i forget exactly. i want to say it makes 7-8 cups? i can't promise. AND it depends on how long you strain it. i like my skyr really thick. i WILL be making this again soon and i will add the result to the post. thanks for the question...comment

jimmy said...

It looks sooo good!!! I need to try that, but since i live in indonesia, rennet is not available here, perhaps you can suggest other alternative than rennet? Thank you

Jules and Ruby said...

hi jimmy...i was just sitting here when you comment popped up. i googled rennet substitutes, but didn't get very far. then i thought maybe you could just order some from the internet? that's probably what i would do because i don't know if it would really turn out like Skyr if you used something else. hmmmm. i bet Amazon has it or the New England Cheese Making Supply Company" might be able to help you out. here's the link. very lovely people there. maybe email them? http://www.cheesemaking.com/

Meghan said...

Since you still seem to be reading this, I just made this last night and really super appreciate your time and effort to blog and the pictures to go a long with it.

Two questions.
First, I used half a tablet of rennet with some water.
Mine is delicious, but kinda grainy? Like chunky grains on skyr? I beat in my stand mixer, but these are really hard.
Second. There seems to be a weird film that made it into the skyr. I speculate it was the film from when the milk cooled? It's almost like plastic, but it's the dairy for sure. White translucent. Like egg whites in egg drop soup but smaller. Any suggestions?

Thanks for the delicious recipe.

Jules and Ruby said...

hi Meghan...okay...let's see. i use liquid rennet, but i wonder if you should not have mixed your tablet with "water". can you get some liquid rennet?. did you use pasteurized milk...NOT "ultra" pasteurized?
also when the milk is cooling without a lid it will create a thin film, but this is easily removed with a spoon, usually in one swipe.
i'm not quite sure about the grainy texture you finished with, but it has to be the rennet or the milk....or...did you use a skyr starter?
i am making some right now so i keep this recipe fresh in my memory. i heat my milk very very slow and cool it with the lid ajar. it takes a few hours, but i can do other things while this is going. let me know if i can help more....J

Granny W said...

It is called Quark in most countries in Europe. It is more of a cheese than it is a Yoghurt. Yoghurt needs a higher temperature and a bit of a different ferment.
I am Dutch and you can buy hundreds of different quark in Holland but they like in this day and age the light quark. In France it is called fromage frais and you can buy it full fat or light. Belgium it is calle platte kaas and you can buy the stuff with different fat content. I live now in Austria and there it is called Topfen, most of the time it is more fat, more dry (you can do that by letting it drop some more wai) and they can make awsome things with, not only desserts or cakes etc.

A friend from the states loved Quark but she couldn't understand what it realy was :)) I tried to explain but it is difficult to explain something like that if your opponent never made dairy products or cook :))
Greetings from the mountains in Southern Austria

Jules and Ruby said...

HI GRANNY W. just getting back to you. sorry it took so long. great information. yes, i have had "quark" here in So. CA, but it does not have the texture of the Skyr sold here. products always vary so much...yogurt/cheese in one country is different in another country. i believe most quark is not made with rennet, (skyr is made with rennet) but is considered a cheese product...as is Skyr. people here think of skyr as a thick yogurt.
i wish some day that i will get to Holland to taste some "real" quark and yogurt AND all the beautiful cheese...some day.
but for now, thanks so much for your comment...jules

Tom McCrady said...

I have recently taken up making my own yogurt. My college daughter is NUTS for Siggi's. Since she was coming home for the weekend, she looked up how to make skyr. Well, we tried your recipe. We were able to find raw milk, and we heated things very slowly. We followed temps to the "t"! Our product was PHENOMENAL!!! We mixed the final product with our home-grown home made mixed berry jam. The dish was sinful!! Thank you for your meticulous directions. What an amazing and fun experience :D

Jules and Ruby said...

HI TOM !...sounds fabulous...even better with the homemade jam. now you've reminded me i've been lazy lately and need to make some homemade skyr. hope to hear from you again AND thanks for the lovely comment...jules

Annelise Kotenberg said...
This comment has been removed by the author.
Benjamin Kotenberg said...

Tried this recipe the other day after learning how revolting greek yogurt is compared to Skyr. I didn't get curds like yours, could be because of using tablet rennet instead of liquid. I used Smari Skyr, better and tastier than Siggi's, so that may have made a difference since it actually has the Icelandic cultures vs Siggi's which has American cultures. Final product was rich and decedent, though a little more sour / tangy than the pure version of Smari, probably closer to Skyr.is which I loved while in Iceland in November. Mixed with Orange Zest and Honey, why would you eat anything else?

Jules and Ruby said...

hi Benjamin...thanks so much for the great report. i love to meet other SKYR lovers. too bad you didn't get to marvel at the beautiful curds, BUT you DID make some creamy delicious product...right???!!!
YAY ! i like Smari and Skyr.is better as well, but it's really awful to pay 2.50-3.00 per 6 oz...and i eat 2 a day. when i have room in the fridge again, i will make some more homemade skyr.
thanks again...jules

Anonymous said...

Is it possible to use some of my first batch of skyr to inoculate a new batch? I know with most commercial Greek yogurt this won't work well. I just wondered if Siggis was different. Thanks for the recipe.

Jules and Ruby said...

hey anonymous...sorry i didn't see your mes. i think it's okay. as a matter of fact i think i have done it. BUT, i think i read you can't do it too many times. hope this helps...a little ?

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