Skyr
From Biocrawler, the free encyclopedia.
Skyr is an Icelandic cuisine which can be described as a soured dairy product thicker than yogurt, it was known in other Scandinavian countries centuries ago but presently unique to Iceland.
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Production
Now Skyr is made with machines, in earlier times skimmed milk was heated to about 90°-100°C and pasteurised (not completely though, skyr-bacteria remained:Streptococcus thermophilus and Lactobacillus bulgaricus and probably some others). Then skyr condenser — basically just some good skyr used to ignite bacteria growth — and rennet was added and then it coagulated. The skyr was then strained through fabric and the byproduct, whey, removed.
