Beginner’s Guide to Making Skyr Cheese
What is Skyr Cheese?
Skyr is a traditional Icelandic cultured dairy product that has been a staple in Icelandic cuisine for over a thousand years. Although it is often mistaken for yogurt due to its creamy texture and similar packaging, skyr is technically a type of fresh cheese. It is made from skimmed milk and involves a fermentation process that includes the use of rennet, which classifies it as cheese rather than yogurt.
Introduction to Skyr Cheese
Skyr has a thick, creamy consistency and a slightly sour taste with a hint of residual sweetness. It is high in protein, low in fat, and packed with beneficial probiotics. Making skyr at home can be a rewarding process, though it requires some patience and attention to detail. Unlike aged cheeses, skyr does not need to be pressed or aged, making it relatively straightforward to prepare.
How Easy or Hard is it to Make Skyr Cheese?
Making skyr at home is moderately easy but requires some specific steps and ingredients. The process involves heating milk, adding a starter culture and rennet, allowing the mixture to ferment, and then straining the curds to achieve the desired consistency. While it does not require pressing or aging, the fermentation and straining steps do take some time.
Recipe to Make Skyr Cheese at Home
Ingredients:
- 1 gallon of skim milk
- 1 vanilla bean (optional, for flavor)
- 1 cup of plain skyr or Siggi’s yogurt (as a starter culture)
- 3 drops of liquid rennet or 1/2 rennet tablet dissolved in 1 tablespoon of cool, chlorine-free water
Equipment:
- Large stainless steel or enameled pot
- Thermometer
- Whisk
- Cheesecloth or muslin
- Colander
- Large bowl
Instructions:
- Heat the Milk: Pour the gallon of skim milk into a large pot. If using, add the vanilla bean. Slowly bring the milk to a steady simmer over medium-high heat, stirring frequently to prevent scalding, until it reaches 185°F-190°F (85°C-88°C). This should take about 15-20 minutes.
- Cool the Milk: Remove the pot from the heat and allow the milk to cool to 110°F (43°C). This cooling process can take about 30 minutes.
- Add the Starter Culture: Whisk together 1 cup of the cooled milk with the plain skyr until smooth. Pour this mixture back into the pot and stir until fully incorporated.
- Add the Rennet: Combine the rennet with cool water and stir it into the milk mixture. Stir gently for about 1 minute to ensure even distribution.
- Fermentation: Cover the pot with a lid and wrap it in a thick towel to keep it warm. Place the pot in a warm, draft-free place or in an oven with the light on for about 12 hours. During this time, the milk will ferment and form curds.
- Strain the Curds: Line a colander with cheesecloth and place it over a large bowl. Spoon the curds into the colander, being careful not to break them. Allow the whey to drain for 4-8 hours, depending on your desired thickness.
- Store the Skyr: Transfer the strained skyr to jars or an airtight container and store it in the refrigerator for up to 4 weeks.
Taste, Texture, and Smell of Skyr Cheese
Skyr has a thick, creamy texture similar to Greek yogurt but is slightly thicker and smoother. It has a mildly sour taste with a hint of sweetness, and the smell is fresh and tangy. The flavor can be enhanced with various mix-ins such as fruits, honey, or vanilla.
Foods to Eat with Skyr Cheese
Skyr is versatile and can be enjoyed in many ways:
- Breakfast: Mix with granola, fresh fruits, or honey.
- Snacks: Enjoy plain or with a sprinkle of sugar and cream.
- Desserts: Use as a topping for cheesecakes or blend into smoothies.
- Savory Dishes: Incorporate into dips, dressings, or as a substitute for sour cream in recipes.
Skyr is a nutritious and delicious addition to any meal, offering a high-protein, low-fat option that can be enjoyed in both sweet and savory dishes.