Name: Skyr
Yield: 6
Cuisine: Iceland
Ingredients: 8 cups (2 L) skim or low-fat milk; 1/4 cup (60 g) plain skyr or Greek yogurt (as starter); A few drops liquid rennet (optional, per package); Honey or sugar to taste; Blueberries and granola to serve

Where it comes from

Skyr is an Icelandic cultured dairy food with a long history in the country. Technically a fresh cheese, it is strained until thick and eaten like yogurt, plain or flavored.

Explore the cuisine of Iceland.

Recipe

Make Skyr at home

Serves 6Time 30 minutes (plus 1 day)

Ingredients

8 cups (2 L) skim or low-fat milk
1/4 cup (60 g) plain skyr or Greek yogurt (as starter)
A few drops liquid rennet (optional, per package)
Honey or sugar to taste
Blueberries and granola to serve

How it's made

Heat the milk to 185 F (85 C), hold 10 minutes, and cool to 110 F (43 C).
Stir in the starter yogurt and rennet if using.
Pour into a warm container, cover and keep warm (about 105 F / 40 C) for 8 to 12 hours.
Chill for several hours.
Line a strainer with cheesecloth and pour in the set milk.
Drain in the refrigerator 6 to 12 hours until very thick.
Whisk smooth and sweeten if you like; serve with berries.