ICELANDIC SKYR
After a trip to Iceland in 2003, my husband learned to love the taste of skyr, and after we got home from vacation I came up with a close approximation of it. If you've never had it, it's similar to yogurt, maybe a little thicker, and can be flavored to your liking (my husband likes to mix in a little cherry pie filling, but I prefer to add fresh sliced peaches and a light sprinkling of Splenda). This recipe is for the base only, feel free to alter as needed. The authentic skyr is hard to duplicate in a home setting as I understand it, due to the need for specialized bacteria. I think the "real deal" can be found online in places that sell cheesemaking supplies. But, I'm cheap, and this is close and the ingredients are in easy supply. Enjoy
Provided by BizIntelligenceMonk
Categories Icelandic
Time P2DT20m
Yield 15 serving(s)
Number Of Ingredients 3
Steps:
- Pour the powdered milk into a large clean bowl.
- Allow the boiled water to cool until just warm. It must not be too hot or it will kill the living culture in the buttermilk!
- Pour the water over the milk powder, allowing room for the buttermilk. Stir thoroughly so that it is completely dissolved.
- Add the buttermilk, stir well and cover. Place in the oven, undisturbed.
- Do not turn on the oven, simply turn on the oven light. This will be enough heat to allow the culture to work. Allow this to work overnight.
- In the morning check your skyr for firmness and flavor. If it is not set and separated or sour enough, leave it to work longer. Every oven is different.
- Once you are happy with the degree of sourness, the skyr has to be drained. Gently cut the curd into squares of sections. Do not break it up too much.
- Line a colander with cheesecloth or a clean new J-cloth (I personally just use a bit of leftover muslin from my sewing stash).
- Set this in the sink or a larger container to catch the whey. Scoop the curds and whey gently into the lined colander. It will drain better if it is not stirred or broken up too much. It will take about one day to drain to the proper consistency.
- Then it can be beaten with a mixer until smooth. Store covered in the refrigerator. Stir in sugar and cream, or your favorite flavorings, as desired when ready to serve.
Nutrition Facts : Calories 621.2, Fat 1.6, SaturatedFat 1, Cholesterol 34.9, Sodium 936.9, Carbohydrate 88.9, Sugar 88.9, Protein 61.8
MAKING SKYR YOGURT
Skyr, from Iceland, is really a kind of yogurt. Now, instead of having to fake it with buttermilk or other types of dairy ingredients, you can actually make it yourself easily. Why? Because it is available here in the US of A as Siggis... cost you over a buck for a small container but you can use that as the start of a great relationship with Skyr (pronounced "Skeer") Since you will need only part of the container, just freeze the rest - I use a melon ball scoop to take out portions and place each in a small plastic sandwich bag and label it and freeze it for future use. And oh yes, a yogurt maker makes it easier to make the yogurt - we have a Waring Pro Yogurt Maker we bought several weeks ago. A thermometer is really needed here - one that gets you from room temperature or below to at least the boiling point. And you should be able to tell when the temperature is below 100F, at or above 190F, and at 110F. Those temperatures are critical to most yogurt making. Also, we sometimes mix the result with a teaspoon or so of jam per serving - strawberry is good. And the resulting yogurt can be used for many, many different things. This is not your parents yogurt!
Provided by whuebl
Categories Breakfast
Time 8h30m
Yield 4 cups, 4 serving(s)
Number Of Ingredients 3
Steps:
- Safety check: yogurt cultures are a mix of bacteria developed for yogurt making. Since you will be growing bacteria, make sure it stays the good kind by remembering food safety cleanliness rules - boil all equipment or run it through your dishwasher if you can and always make sure to keep contaminated or unwashed items from touching any of the equipment, milk or cultures you are working with at all times.
- Mix the dry and liquid milk together and heat at least to 190°F Hold at that temperature for 10 minutes to give the proteins a chance to do their thing. Be careful not to ruin the batch by burning it on the bottom of the pot - you can use a double boiler if you have one.
- Cool the milk mix to at least 120°F but not below 100°F You can reheat the milk mix if it goes below 100°F.
- Put part or all of the cooked milk mix in a blender - depending on the size of your blender - with the tablespoon of Siggis (make sure you taste a bit of the Siggis if you haven't tasted it yet so you know what your results should taste like - and keep any extra in your freezer for your next batch) and blend well - 10 seconds should do it. Mix with any of the extra milk if your blender is not big enough to hold all the mixed cooked milk and Siggis.
- Pour the cooled, mixed and blended milk into 8 oz cups and place in your yogurt-maker (if you have one) and start it or put the cups in a cooler with a large bottle (quart or more) of hot water - at least 140°F Be sure the cups do not touch the water bottle. If the water is too hot, it will cook the yogurt rather than allow the yogurt culture to do it's thing.
- After 5 - 8 hours, check for firmness and if it is firm (will not jiggle if jostled), put in your fridge. Taste your new yogurt after it has had time to cool down in your fridge. (I have had yogurts firm up in as little as 3 hours and remember that the longer it continues in the yogurt maker or cooler, the more tangy your yogurt becomes.
- Please note that the "cooking time" shown here is really the culture time and it can vary from a couple-3 hours to 8 or more hours, with the temperature having the greatest effect on the length of time to complete. Too hot and it will cook - no yogurt; too cold and it will take forever/never - no yogurt. That is why we recommend a temperature controlled yogurt-maker of your own choosing.
- And the best news of all -- once you do this, you can make just about any kind of yogurt you want to - just buy either the active yogurt cultures (you can find them online) or buy a plain yogurt of the type you want with active cultures and make it according to the instructions in this recipe.
- Enjoy!
BLUEBERRY SKYR MUFFINS
I fell in love with skyr when I visited Iceland a few years ago. It's a mild, thick yogurt and high in protein as an added bonus. I used blueberry-flavored skyr to make these muffins and it gave them such a tender texture!
Provided by LauraF
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Beat butter and sugar with an electric mixer until light and fluffy. Add eggs one at a time, beating well between each addition. Mix in blueberry yogurt, honey, and lemon zest.
- Combine flour, baking powder, baking soda, and salt in a separate bowl. Gradually add to the yogurt mixture and mix until well combined. Fold in blueberries using a spatula.
- Divide batter among prepared muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Cool in the pan for 5 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 30.9 g, Cholesterol 52.2 mg, Fat 8.8 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 5.2 g, Sodium 250.8 mg, Sugar 13.7 g
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- Garlicky Yogurt Pasta With Sautéed Lentils and Chickpeas from Foxes Love Lemons. Yogurt and pasta may seem like a bizarre combo, but skyr can act as a versatile cream sauce.
- Yogurt Chicken Salad from Well Plated. Skyr definitely has mayo beat on nutrition, and the similar textures make yogurt an easy, barely noticeable switch in chicken salad.
- Yogurt Pancakes from I Am a Food Blog. That post-pancake lethargy is all too real (brunchers, you know what I mean), but adding in skyr's protein and cutting back on the sugar will help curb the crash.
- Oatmeal Cookie Overnight Oats from SELFstarter. When it comes to healthy, simple, make-ahead breakfasts, overnight oats are pretty much the ultimate. Use skyr instead of Greek yogurt for an even richer consistency and a little extra protein.
- Turmeric Yogurt Chicken from The Lean Green Bean. A yogurt marinade is one of my absolute favorite ways to prepare chicken, whether it's regular, Greek, or skyr yogurt.
- Healthy Raspberry Muffins from Cookie and Kate. These pretty muffins could be made with any fresh or frozen fruit you've got—and, speaking of, you can freeze extra muffins to thaw next time you want a grab-and-go breakfast with protein.
- Pan Roasted Salmon With Radish Raita from BS In The Kitchen. A creamy and cool radish raita adds an extra punch of protein to salmon when it's made with skyr.
- Healthier Mac and Cheese from Texanerin. I can vouch for Greek yogurt mac and cheese here, and trust me, it's pretty life-changing: It's tangy, gooey, and it skips out on the cream and butter that typically take the dish overboard on not-so-healthy fat.
- Tzatziki Sauce from Two Peas and Their Pod. Sub in skyr in this tangy tzatziki sauce to officially make Greek-Icelandic fusion a thing. Pairs well with pita, chicken souvlaki, and...
- Protein-Packed Banana Bread from Nutritionist in the Kitch. This banana bread recipe uses yogurt and protein powder to make sure it's way more satiating than your average loaf (and just as tasty).
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- Strawberries and Rose Skyr Sundae. This trifle-style sundae is a great evening treat the entire family will enjoy. Image Credit: Jackie Newgent/LIVESTRONG.com.
- Creamy Roasted Cauliflower Dip With Garlic. This creamy dip doubles as a great sandwich spread. Image Credit: Everyday Healthy Recipes. Gorin loves that this recipe is loaded with veggies since an entire head of cauliflower makes the base of this dip.
- Spiced Apple Skyr Quinoa Cookies With Vanilla Maple Drizzle. Incorporating skyr into the dough gives cookies a soft and cake-like texture. Image Credit: The Foodie Physician.
- Pumpkin Overnight Oats With Skyr. This easy-to-make overnight oats are made with just eight simple ingredients. Image Credit: Triad to Wellness. Overnight oats make eating a healthy and filling breakfast a whole lot easier, especially if you find yourself short on time.
- New School Caesar With Herb Caesar Skyr Dressing. This salad proves that Caesar dressing doesn't have to be heavy and laden with fats. Image Credit: No Crumbs Left.
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