World Cuisines

Skyr

Iceland

Iceland's thousand-year dairy: a strained, cultured skim-milk curd with the texture of Greek yogurt and the soul of a soft cheese — eaten with cream, sugar and blueberries. Ingredients: skim milk, skyr culture (from a previous batch), rennet (traditional), cream and bilberries to serve.

What it is

Iceland's thousand-year dairy: a strained, cultured skim-milk curd with the texture of Greek yogurt and the soul of a soft cheese — eaten with cream, sugar and blueberries. Ingredients: skim milk, skyr culture (from a previous batch), rennet (traditional), cream and bilberries to serve. Recipe: 1) Heat skim milk; cool; add culture and a trace of rennet. 2) Incubate overnight until set. 3) Strain through cloth until thick and glossy. 4) Whip smooth. Serve: with cream and sugar, bilberries (bláber), or as the base of smoothies and desserts. Flavor: tangy, clean, protein-dense. History: skyr came with Norse settlers in the 800s and survived in Iceland after being forgotten in the rest of Scandinavia; every farm made its own culture line, passed mother to daughter. See also: Plokkfiskur, Hákarl.

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