Skyr is not considered yogurt in Iceland, as it is not yogurt but is its own kind of food product, closer to cheese than yogurt. Although you can find it often on the same aisle in a local supermarket, the skyr and yoghurt are arranged separately.
@@googledharmesh As a man with way too much culinary knowledge that will never be put to practical use, it's technically a cheese as when you make cheese you use an acid or rennet or something to cause the milk to curdle and separate into the curds and whey, when making yogurt you don't curdle the milk. In fact from what I can see the only thing that really separates skyr from some regular pot cheese you would make is adding the cultures. Otherwise I would say it seems like a cream cheese or cottage cheese more than anything else. In making yogurt you would only add your cultures and not rennet.
@@DaBeastBeats You're not eating Skyr then, they definitely do not taste the same as yogurt, unless you fill it with cream and sugar as many brands do 🤣
You can also keep the whey and make 'Mysingur'/'Prim'/'Messmör by reducing it and adding a bit of salt, and then sweetening it with sugar and a bit of cream. What you end up with is a spreadable brown (carmellized) sweetened whey spread, it's great on bread together with some Nordic style salami.
I was surprised my first attempt at this came out so well. It's pretty easy to make, it just takes time. I plan to keep making my own skyr now. Thank you for the helpful video!
Thanks for the recipe, Anna! Me and my little brother made it yesterday and are enjoying it today, and it's wonderful! I have a new favorite dairy product!!!
You’re the best! Been making my own cheese for so long but always been intimidated by the “leave milk in your oven overnight” idea for skyr. Just did this myself and finished up this morning and it was so easy and satisfying thanks to the way you walked us through it. Thank you!
I bought some Skyr to use as culture to make more, bought the rennet tablets and making it with an instant pot. I usually make yogurt, thought I’d try something different. Thanks for the nice how-to. Very easy to follow.
Can you share your method for doing this in an instant pot? I’ve made yogurt using Fairlife whole milk and 3 tbsp of my favorite yogurt and select the yogurt button and leave it for 10 hrs +. Is it the same way to make skyr?
Thank you for this video, you explained the process very thoroughly. I am excited to make this soon ! Is this the way it is served in Iceland, with cream and fruit ? Off topic.... I love your white kitchen !
Hi ! Thank you for this interesting video. I see that, per your example, it's quite impossible to claim that skyr is a yoghurt - clearly, a cheese -. Yet, as I've read, most of the skyr one finds in America wasn't made with rennet, and the skyr I find in Reykjavík supermarkets doesn't have rennet either. Would you say that the straining step suffices to call it a cheese ? (If that's the case, greek yoghurt is a cheese as well). In general terms, would you say skyr is a cheese, or a yoghurt - or that skyrs like what you made are cheese, while the mass sold ones are yoghurts -? My curiosity is curious. Thank you, I wish you a beautiful week. Kind regards, -Sebastian MB
As a man with way too much culinary knowledge that will never be put to practical use, it's technically a cheese as when you make cheese you use an acid or rennet or something to cause the milk to curdle and separate into the curds and whey, when making yogurt you don't curdle the milk. In fact from what I can see the only thing that really separates skyr from some regular pot cheese you would make is adding the cultures. Otherwise I would say it seems like a cream cheese or cottage cheese more than anything else. In making yogurt you would only add your cultures and not rennet. Honestly I only replied to you because you seemed very polite and even if later than expected having a question answered is always nice :)
We make the same thing here in india but we leave it for a longer time till it solidifies. It’s called “Paneer” or “cottage Cheese” here in india and yes, it has high protein content. I love it! Goes great in salads as well as gravies and rice! 🤌🏻💖
Skyr is meant to be left longer until it is solid, more like a block of cheese. It's no longer sold that way, when you buy skyr from the store, it usually what we call "hrært skyr" or "stirred skyr", where it has been mixed with a bit of cream, or something similar, to soften it up and give it a texture that is a bit similar to yogurt. Skyr naturally is very sour. Skyr is basically all made with the same culture strain that comes from Iceland and has been cultivated from a practise that used to be common in Europe more than 1000 years ago.
I love the way you improvised the hanging method! You somehow made it still look very elegant even with the random materials you used. xD lol and the part where you drown the fat free yogurt in heavy cream is brilliant! I laughed so hard, I even face palmed at how counter intuitive it seemed. But I realize its a great way to get a really high calorie nutritious breakfast with lots of fat and protein to keep yourself nice and toasty on those cold Icelandic mornings :P
Hey! Hi from Brazil. The video is really nice. Congrats. I'll try my first skyr based in the Anna instructions. I have a question: if the skyr is safe for 7-10 days, it means do I have to use that small part of skyr (to use in the next one) in the same time? Or there's another conservation way? Maybe in freezer. Thanks.
to prevent burning also with these pans ,not an ovem🤣 i use a tawa under it a tawa is a steel flatbread pan from south asia thick steel plate works very good use it under the crueset pan too is a belgian enemalled pan not dutch
Hi I enjoy this a lot. In South Africa we dont get the yoghurt with life culture anymore..I used to make yoghurt frequently but life culture is not an option anymore. Can I use mesophillic culture instead and how much? Is there any other alternative. A few years back there was recipes how to make yoghurt without a starter like rennet and the mesophullic culture but I can' find it anywhere. Thanx so much
you could use probiotic capsules if the health stores sell the, Just open one capsule into a bowl and add a little heated milk, then add to main pot, stirring well
You can't use yogurt culture to make skyr, the culture that makes skyr is specifically one that has been cultured in Iceland for centuries. So you would need a bit of skyr to make more skyr :)
This is safe? All of my life I've thought anything dairy left out at room temp is bad after 2 hours. I'd never drink milk I left out for 24hours. Strange how this works 😐
I don’t understand why anyone would make a low fat cheese (is t a cheese) and the drown it in heavy cream? As in I don’t doubt it tastes good then you might as well just have a full fat Greek yogurt?
Same process for yogurt…I heat my oven at its lowest temperature for 10 minutes, turn it off & put the pot in the oven for 12-24 hours. It’s usually still warm when I take it out.
Strained yogurt is not unique to Greece and has had a long history throughout the world, From India, Middle East and throughout Europe. Skyr however produces a different substance from yogurt, and it was a known product in Norther Europe until it was forgotten for centuries everywhere but Iceland. Skyr probably came from experimenting with strained yogurt a long time ago.
@Lisa Mathis The making of skyr was lost to Scandinavia centuries ago, and its tradition was only kept in Iceland. Skyr only came to modern Scandinavia about 20-30 years ago, brought from Iceland. Skyr can only be made with the bacteria culture that came from Iceland. The word skyr had also disappeared from the Scandinavian languages, and only brought back to them as an Icelandic loan word. Skyr has been a stable of Icelandic food culture for all its history, that is not the case for Norway, Sweden or Denmark that only relearned of its existence, as they relearned a lot of lost traditions and stories that were only preserved in Iceland.