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skyr breakfast bowl

Icelandic Skyr

Serve this tasty treat with berries and granola for a protein-rich breakfast bowl.

Ingredients
  

  • 4 cups skim milk
  • 1 tablespoon plain yogurt
  • 1 drop rennet

Instructions
 

  • ►Fill a large saucepot halfway with water and set over low heat. Add milk to a metal bowl small enough to fit snugly inside the saucepot without being submerged.
  • ►Place bowl of milk inside the saucepot and heat milk to 200°F. Keep temperature steady for 2 to 3 minutes, then stir milk.
  • ►Remove milk from heat and cool to 107°F. Once milk reaches 107°F, slowly whisk in yogurt. ►Continue whisking for 2 minutes,then add rennet.
  • ►Keep temperature at 107°F for 4 to 6 hours (do not stir the mixture and be careful not to move the bowl). If you don’t have a temperature-controlled water bath, let mixture cool at room temperature for 1 hour. Place a kitchen towel over the bowl and cool for another 15 to 19 hours at room temperature, until mixture is thick and the curds and whey have separated.
  • ►Gather curds in cheesecloth and suspend from a sink faucet over a pot. Let curds drain for 4 to 6 hours at room temperature. (Use collected whey for baking or in another recipe, such as polenta.)
  • ►Eat or let it drain further in the refrigerator (the longer it drains, the drier and more sour the skyr will be). Keep skyr covered in the refrigerator for up to 1 week.