Färskost Skyr (FAR-kost SKY-er)
Traditional Norse Skyr
Färskost Skyr
Items Needed Pot for heating milk, small cup for dissolving rennet, crockpot (optional), sieve or colander, cheesecloth or fine linen cloth, bucket for whey, whisk. Candy thermometer for monitoring milk temperature. Ingredients
6 cups skim milk
1 cup buttermilk
Rennet (amount as per package instructions)
2 tablespoons sour cream
1 tablespoon milk
Färskost Skyr
Traditional Norse Skyr
Delve into the essence of Norse dairy craft with our authentic Färskost, known as Skyr. This creamy, protein-rich staple has been a cornerstone of Nordic diets for centuries, reflecting the ingenuity and simplicity of Viking-era culinary practices.
Recipe DirectionsHeat the milk to 185-195°F (85-90°C), hold for 10 minutes, then cool to 100-102°F (38-39°C).
Dissolve rennet as per package instructions in tepid water.
Mix sour cream with a tablespoon of milk, then stir into the warm milk along with the rennet.
Let the mixture set for about 6 hours until it's firm enough to cut without closing immediately.
Line a sieve with cheesecloth, pour in the Skyr, and hang to drain, saving the whey for other uses.
Once drained to ice cream-like consistency, whip with a whisk until smooth.
Serve with cream and honey or flavor as desired.
Source Original Reference Site
History
Skyr is a testament to the Norse tradition of utilizing every part of their resources. Originating over a thousand years ago, this versatile food could be served sweet with cream and honey or savory with herbs and spices. In Norse culture, Skyr is more than just food; it's a symbol of sustenance and resourcefulness, often enjoyed in both everyday meals and celebratory feasts.
