Thursday, December 01, 2005

Thursday Cheese Blogging!

After a week long hiatus the Thursday Cheese Blog returns. This week we go to the wild frontiers of Viking exploration. The Beauty of Iceland.

Avaxtskyr (Skyr)


Skyr is a soft cheese that is made from the whey of cow's milk. This cheese is made in various forms: natural Skyr, Skyr with fruit - Avaxtskyr, or with added cream - Rjomaskyr. If there anything left over after cheese-making, the rest is made into a drink called Mysa.

Country Iceland
Milk: cow milk
Texture: soft
Fat content: 10 %

Brief History:
The seafaring Vikings brought this ancient dish with them when they settled in Iceland. Skyr is a smooth curd with a creamy texture and is classified as a cheese. The traditional way to eat skyr is with milk or cream and a little sugar - or even with a huge heap of brown sugar.

How To Make Skyr

  1. Take 1 quarts of milk and bring it to the boiling point. Cool until lukewarm.
  2. Stir 2 tbsp.skyr into 1/2 cup milk. If skyr is unavailable use the recipe below for þjetti (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.
    Beat together 2 eggs (well beaten), 1/2 cup sour cream and 1 tbsp.sugar.

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