It is a type of thick and creamy yogurt, rich in protein but low in fat, of Icelandic origin. During our Travel to Iceland We buy it every day for breakfast with cereals or as a dessert for our picnics.
I already shared a recipe for Skyr multi-delicacies, You may have already tried it. I buy Skyr from time to time when I do my shopping (several brands now offer it), but I don't eat it, I use ferment to make my skyr in my multiple delicacies.
It is very easy to make, like a fromage blanc, and my multiple delicacies are essential to prepare it: it has a program to make cheese and cheese, which the basic yogurt manufacturers do not have.
To facilitate handling and avoid excessive loss of material, I do not use the individual dishes that are supplied with the multiple delicacies, but a large tray of white cheese purchased separately and which is much more practical. This is the one you can easily find for sale on the Internet.
Then savor the skyr when it drains to avoid flavoring the whey that I keep for my cakes or to replace the water in the bread dough.
For milk, skyr is usually made with skim milk, but there is a lot of loss in drainage, so I prepare it with semi-skimmed milk or a mixture of 50% semi-skimmed milk and 50% skim milk
Regarding the skyr to put in the recipe, I use the first time I bought. But as with yogurts, you can reuse the skyr you made as a ferment, to avoid having to buy it as an ingredient in the recipe. Practice not?
For vanilla sugar, I encourage you to do it yourself, here it is my real vanilla sugar recipe which is perfect for this recipe
Ingredients (4 to 5 bottles depending on the drain)
1 liter of semi-skimmed milk
50 g of nature Skyr
3 tablespoons vanilla sugar
In a jar, beat the skyr and the milk.
Place the white cheese pan and its sieve on the multiple delicacies. Pour the milk and program for 12 hours.
Do not touch anything in the container, close with the lid and refrigerate for at least 3 hours.
Remove the cover, place the entire sieve on it and use a spatula to collect all the rest of the skyr and place it in the sieve.
Wash and dry the bowl of white cheese, place the entire sieve in the upper position to drain it.
Put the lid on, put everything back in the refrigerator for 3 hours of drainage. In doing so, we have that serum at the bottom of the tank and not the skyr and the serum, we waste less.
Pour the skyr drained into a bowl, scrape well with a maryse to not lose any.
Add the vanilla sugar, beat everything to obtain a homogeneous texture. Divide into individual jars, refrigerate and enjoy.