Breakfast

Skyr (skyr)

Skyr is a thick, slightly tangy Icelandic dairy product, close to fromage blanc but firmer. It is eaten plain or sweetened, at breakfast or as an afternoon snack, and has been part of the country's dairy tradition since the Middle Ages.

30 min
4 servings
Medium
Budget-friendly
🇮🇸 Iceland

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Ingredients

Optional extras

2 tbsp Honey

On the side

4 Fresh blueberries

Instructions

Heat the skimmed milk in a saucepan until lukewarm, about 37 °C, without boiling it.
Whisk in the plain yoghurt, then the rennet diluted in a little cold water.
Cover and leave to rest for 12 to 15 hours somewhere warm, until the curd has set and pulls cleanly away from the spoon.
Pour the curd into a sieve lined with muslin and drain in the cool for 4 to 6 hours to remove the whey.
Blend the drained curd with the sugar and cream until smooth and thick.
Chill for at least 1 hour before serving, plain or with blueberries and a drizzle of honey.