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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The milk is brought to a boil without burning it, and then cooled to blood heat (98F). | 2. A cupful of the sour cream is whipped and mixed with some of the milk until thin and smooth, then it is poured into the milk. | 3. At the same time, one-half rennet tablet is dissolved in a little cold water (about a tablespoonful) and poured into the milk, which is stirred to mix the ingredients. | 4. The mixture is allowed to stand at room temperature for 24 hours. | 5. Then the skyr is scooped from the pot and strained gradually through a fine linen sieve (several layers of cheesecloth may be used instead). | 6. It is thus separated from the whey. | 7. The skyr which is left in the sieve should be about as thick as ice cream. | 8. Four quarts of milk should make about one and a half quarts of skyr. | 9. When serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency. | 10. The consistency should not be grainy or like cottage cheese. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
milk	4	quarts		2381.44	186.6112	122.976	127.6608
cream	1/2	pint	sour	-	-	-	-
rennet tablet	1/2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.