Lögberg-Heimskringla - 15.05.2007, Blaðsíða 15

Lögberg-Heimskringla • 15. maí 2007 • 15
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Skyr — a healthy, delicious treat
The late Ron Eyolfson was a professional skyr maker, for-
merly with the Arborg Creamery.
Makes between 40 - 50 oz. of skyr
At 8 a.m., pour out about 1 litre of water from pail into a
clean container to make room for powder and starter. Stir in
powder until all is dissolved, then add starter and water to 1/2
inch from the top of pail. Stir well and cover. Place in oven,
leave undisturbed. At bedtime, turn oven light on. This will
bring the temperature up to about 90°F and help to separate
the whey from the curd. In the morning, test the curd for firm-
ness and flavour. If okay, it is ready to be drained. This re-
quires three ice cream pails or similar containers with cheese
cloth held with clothes pegs.
Before scooping curd into the cloth, cut the curd into one-
inch squares with a long knife for better drainage and then
scoop curd very gently to avoid breaking up curd too much
for faster drainage. It takes about one day to drain before you
remove from cloth to bowl and beat until smooth. I use my
electric Mixmaster for that. Good luck!
1 4-litre ice cream pail of
boiled water, cooled
down to room tempera-
ture, 72°F to 75°F is
okay (thermometer can
be bought at beer or
wine supply store)
1 – 5 litre bag of instant skim
milk powder
1 cup of fresh buttermilk, for
use as a culture (starter)
Ron Eyolfson’s Skyr
This recipe comes from the Cook Book published by the La-
dies Aid of the First Lutheran Church, circa 1930. Rennet is used
for cheese making. You can check health or natural food stores
for availability.

1. Take 4 quarts of milk and bring to the boiling point. Cool
until lukewarm.
2. Stir 2 tbsp. skyr into 1/2 cup milk. If skyr is unavailable use
the recipe for þétti (starter). Stir this into the lukewarm milk.
3. Add 12 drops of liquid rennet, stir well. Set aside in a warm
place for about 24 hours.
4. Drain off liquid through cheesecloth. Remove cloth, put in a
bowl; beat well. Chill. Serve with cream and sugar if desired.
Mrs. J. K. Johnson’s Skyr
Þétti
Beat together 2 eggs (well beaten), 1/2 cup sour cream and 1
tbsp. sugar.
PHOTO: KRISTIN OLAFSON-JENKYNS
Skyr is delicious when served plain, with cream, with sugar, or
— best of all — strewn with fresh berries.
This recipe is definitely easy to prepare. About buttermilk
— from one of my favourite reference books, The Joy of Cook-
ing — “Today it is usually made from pasteurized skim milk.
A culture is added to develop flavour and to produce a heavier
consistency....”
1. Make the night before at bedtime. Pour buttermilk into the
baking dish. Cover and place in a preheated 325°F oven.
Bake for 30 minutes. Shut oven off.
2. Leave dish in oven overnight, for at least 12 hours, after
which the whey should be visibly separated from the curd.
3. Line a colander with cheese cloth or a new J-cloth and place
the colander into another container.
4. Try to separate as much of the liquid from the curds before
pouring the curd into the lined colander. Let it drain for
about four hours or until the curd is fairly firm.
5. Put the curd into a bowl and beat until smooth. (Add a little
cream if necessary) Add sugar to taste and serve with cream
and or fruit.
Note: I use a large CorningWare casserole. You may of
course multiply the amount of buttermilk according to your bak-
ing dish.
Lyla Thorarinson’s Skyr
1 quart buttermilk 1 glass baking dish with
cover
Visit us on the web at http://www.lh-inc.ca
With berry season just around the corner, now is a great time to learn
to make skyr. Traditionally it is
served with cream or milk and
a little sugar, but it is also deli-
cious even plain with fresh fruit
or berries.
As an added bonus, skyr is
good for you! It is made from
skim milk and therefore is very
low in butterfat content. Protein-
and calcium-rich, skyr was for
centuries one of Iceland’s most
important staple foods.
Skyr’s creamy texture may
lead you to make comparisons to
yogurt or sour cream, but it is a
smooth curd that is classified as
a cheese.
It has a unique flavour and
I would encourage experiment-
ing with skyr as it can lend itself
wonderfully to many recipes. For
example, I have made fruit dips,
cheesecakes and even tzatziki
with great results.
Verði ykkur að góðu.
Contact Kristin at
postmaster@coastline-publish-
ing.com. To get information on
her Culinary Saga of New Ice-
land visit www.coastline-pub-
lishing.com.
Kristin’s Kitchen
Kristin Olafson-Jenkyns
Dundas, ON
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