The possession of Iceland skyr (skyr) was not immediately. It is believed that originally it was a native Norwegian product, which Iceland was brought to the Vikings. Here skyr has got accustomed for a long time and became one of the most popular dairy products.
In addition to Iceland, the scur is produced for today and used for food also in the USA. But for other countries - this exotic delicacy, of which very few people know.
Icelandic skyr - cottage cheese or yogurt?
To prepare the skyrus, a special leaven ferment is used, which besides lactic acid bacteria also contains a unique rennet enzyme. This gives the product incredible density, unique taste and original astringency. A small sour in it is combined with a creamy aftertaste and distant sweetness, thus attracting lovers of dairy exotics. In its pure form, the skyr resembles both soft curd and thick yogurt at the same time. It is impossible to attribute the product uniquely to one or the other, although recently it is more often called Icelandic yoghurt.
Dish Skir - recipe
If you have the necessary components, you can try to prepare a skir at home. To do this, at least you will need milk, sour cream and rennet enzyme in tablets.
Ingredients:
- low-fat milk - 4 liters;
- sour cream - 260 ml;
- rennet tablet - ½ pcs.
Preparation
- First warm up with frequent stirring skim milk to a boil, after which we cool it to body temperature.
- In sour cream of the same temperature, add a little milk, beat it with a mixer, and then pour it to the main milk portion and mix until homogeneous.
- Half the rennet is dissolved in a tablespoon of cold water, then poured into a mixture of sour cream and milk, mixed and left under a loose lid or gauze at room temperature for a day.
- After a while, strain the mass through a folded several times the gauze cut.
- We pierce the base of the skyrus with a blender until a creamy uniform texture is obtained, after which we can take a sample or transfer the product to a jar and send it to the shelf of the refrigerator for short storage.
Icelandic Skyr - use
Skir is prepared from skim milk, so its caloric content is always at zero. However, the nutritional properties of the product are high enough because of the high protein content in it.
Now in Iceland produce a variety of skyras. It is made and thick and liquid, and also add sugar, various fruits or berries and other ingredients to it.
You can fill the dish with additional taste before serving. To do this, it is enough to put the product in a crockery, a glass or a bowl and add berries, fruits, crushed nuts, cereal or cereals to taste, as well as pour the culinary composition with sweet syrup from jam , and add jam or confiture. Many simply dilute skir with milk and drink like a drink.
Very often natural skir in its pure form is used as a dressing for salads instead of yogurt. From it you can make a savory savory sauce, adding to taste greens, garlic and spices.