Entre no LibraryThing para poder publicar.


Este tópico está presentemente marcado como "inativo" —a última mensagem tem mais de 90 dias. Reative o tópico publicando uma resposta.

Set 6, 2015, 10:59 am

Does anybody have a recipe for Icelandic skyr? I think to be "genuine" you need a live skyr culture, but is there an acceptable substitute?

Set 7, 2015, 11:50 pm

A substitute maybe Yoghurt.
Look on Wikipedia

Set 8, 2015, 3:10 am

>2 Bikebear: I think the OP-er meant substitute for the culture so you get something that is more like skyr than yoghurt is. Skyr has a more solid structure than yogurt, even Greek yogurt. Curd cheese might get a bit closer if you would want a substitute for skyr, but (IMHO) I don't think the OP-er wants that. It's just different.

Any Icelanders here?

Set 9, 2015, 8:01 am

Not getting much response so was trying to offer an alternative, yes it's not the same thing.
Curd is possibly the way to go if you don't have a Styr culture, maybe the more solid structure is enhanced by the process after initial fermentation.
Experimentation maybe the way to go or elect for have nothing, if you can't get the real/authentic thing.
Would be great if an Icelander offered help.

Editado: Set 9, 2015, 8:18 am

A company called Arla seems to be selling Skyr in the UK and Germany now. So maybe there's hope for the rest of us addicts, too.

And apparently Icelandic skyr is being sold in Whole Foods Markets in certain areas of the US.

There are various recipes on the web for making it, but you need a skyr culture.

Set 9, 2015, 8:32 am

Again I suggest a search on Google / wikipedia for some suggestions (recipes) on making Skyr, not the real thing but maybe as close as you will get without a visit to Iceland or finding a tub of Styr (to use as a starter) so you can make you own.

It appears that it's more than just the culture, it's the whole process, removing the whey and the thickening agent rennet (or vegetarian substitute), this makes it more like a Curd Cheese than a yoghurt.

There will be lots of factors that effect the end product like the weather, milk, cleanliness to think of a few.

Happy experimenting, have fun and hope you get to an acceptable substitute.

Set 9, 2015, 8:36 am

If you can't find any skyr to be a starter I would like to suggest using Yoghurt.

Set 9, 2015, 9:44 am

Some recipes call for rennet, but not all.

Set 9, 2015, 2:57 pm

I've eaten Siggi's Skyr from NY state. It's good, but not the same as the skyr I've had in Iceland. Siggi's is made with cow's milk while some of the Icelandic skyr is made with sheep's milk. You could try to use some of Siggi's plain skyr as a starter. Better yet, go to Iceland and bring some back! ;-}

Set 11, 2015, 10:07 am

It sounds like the only way to get the 'real' thing is to travel to Iceland, why not!
One of the great things about travelling is the local foods.
As for bringing some back check with Customs/Quarantine in your country first, it may not be a permitted import.

Out 13, 2015, 3:01 pm

A recipe for Skyr can be found on the King Arthur website. I have no idea how authentic it might be, but in the absence of a Skyr starter it might be worth trying:

Mar 8, 2016, 3:40 pm