Directions:
- The milk is brought to a boil without burning it, and then cooled to blood heat (98F).
- 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.
- 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.
- The mixture is allowed to stand at room temperature for 24 hours.
- Then the skyr is scooped from the pot and strained gradually through a fine linen sieve (several layers of cheesecloth may be used instead).
- It is thus separated from the whey.
- The skyr which is left in the sieve should be about as thick as ice cream.
- Four quarts of milk should make about one and a half quarts of skyr.
- When serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency.
- The consistency should not be grainy or like cottage cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 199.69 Kcal (836 kJ) | ||
| Calories from fat | 23.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 4% | |
|---|---|---|---|
| Cholesterol | 18.19mg | 6% | |
| Sodium | 222.82mg | 9% | |
| Potassium | 815.23mg | 17% | |
| Total Carbs | 26.18g | 9% | |
| Sugars | 24.5g | 98% | |
| Protein | 15.66g | 31% | |
| Vitamin C | 0.2mg | 0% | |
| Calcium | 631.6mg | 63% | |
| Amount Per 100 g | |||
| Calories | 38.85 Kcal (163 kJ) | ||
| Calories from fat | 4.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.51g | 4% | |
|---|---|---|---|
| Cholesterol | 3.54mg | 6% | |
| Sodium | 43.35mg | 9% | |
| Potassium | 158.61mg | 17% | |
| Total Carbs | 5.09g | 9% | |
| Sugars | 4.77g | 98% | |
| Protein | 3.05g | 31% | |
| Calcium | 122.9mg | 63% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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