{"id":1202,"date":"2021-11-18T14:00:00","date_gmt":"2021-11-18T13:00:00","guid":{"rendered":"https:\/\/fermxpert.com\/?p=1202"},"modified":"2021-11-16T23:56:56","modified_gmt":"2021-11-16T22:56:56","slug":"skyr","status":"publish","type":"post","link":"https:\/\/fermxpert.com\/en\/skyr\/","title":{"rendered":"Skyr"},"content":{"rendered":"\n<p>Skyr hails from Iceland. It&#8217;s a white cheese that looks, tastes and has the same texture as <a href=\"https:\/\/fermxpert.com\/en\/yoghurt-plain-and-greek\/\" data-type=\"post\" data-id=\"1147\">Greek yoghurt.<\/a> Making it at home is nearly as simple as regular yoghurt. The only ingredient that can&#8217;t be bought in every grocery store is rennet.<\/p>\n\n\n\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"[EN] Skyr\" width=\"1080\" height=\"608\" src=\"https:\/\/www.youtube.com\/embed\/KDZGcjAdf2k?feature=oembed\"  allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<h2 class=\"wp-block-heading\">Recipe<\/h2>\n\n\n\n<ul class=\"wp-block-list\"><li>1 L skim milk<\/li><li>1 tsp natural yoghurt with live bacteria cultures<ul><li>or freeze dried yoghurt bacteria cultures (<em>Lactobacillus delbrueckii ssp. bulgaricus<\/em>\u00a0and\u00a0<em>Streptococcus salivarius ssp. thermophilus<\/em>)<\/li><\/ul><\/li><li>rennet (half the dose per litre of milk recommended by the producer)<\/li><\/ul>\n\n\n\n<p>Pour the milk into a pot and heat to 85\u00b0C (185\u00b0F), constantly stirring so it doesn&#8217;t scald. Hold the temperature for 20 minutes in order to denature the whey proteins. Cool to around 43\u00b0C (109\u00b0F).<\/p>\n\n\n\n<p>Stir in the yogurt or freeze dried bacteria. Dissolve the rennet in a small quantity of water and gently stir it in.<\/p>\n\n\n\n<p>Hold the temperature of 43\u00b0C (109\u00b0F) for at least 8 hours. A yoghurt maker is perfect, but an oven with just the light bulb turned on will do just fine.<\/p>\n\n\n\n<p>Transfer the skyr to a cheesecloth and strain out the whey. Put the skyr in a jar and refrigerate until consumed.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Additional Information<\/h2>\n\n\n\n<p>Skyr is different from Greek yoghurt in two aspects: the use of skim milk and rennet. The skim milk makes the finished product more diet friendly as it contains no fat. The rennet technically makes skyr a white cheese, despite its appearance and taste being nearly identical to yoghurt.<\/p>\n\n\n\n<p>It&#8217;s possible to encounter recipes that don&#8217;t require the use of rennet. The end product however isn&#8217;t exactly skyr, but rather skim yoghurt.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Video Transcription<\/h2>\n\n\n\n<p>Traditional Icelandic\u00a0 skyr is technically a white cheese. However, it&#8217;s similar in taste and consistency to Greek yoghurt, and it is served in a similar fashion. Unlike yoghurt though, skyr contains no fat. An exact recipe can be found on the blog.<\/p>\n\n\n\n<p>The main ingredient is skimmed milk. It would be ideal to use centrifuged raw milk, but I only have access to UHT milk, and it works too. The remaining ingredients are a bit of yoghurt and some rennet. It&#8217;s the rennet that causes skyr to be classified as a fresh cheese.<\/p>\n\n\n\n<p>I pour the milk into a pot and heat it up. The sources I&#8217;m familiar with mention heating the milk to over 90\u00b0C (194\u00b0F) for ten minutes, which should denature whey proteins. I suspect this step is redundant in case of UHT milk.<\/p>\n\n\n\n<p>I cool the milk down to 40\u00b0C (104\u00b0F). Then I stir in the prepared yoghurt. Adding it to hot milk would have killed all the bacteria in it.<\/p>\n\n\n\n<p>Yoghurt is just a source of bacteria of the species <em>Streptococcus salivarius ssp. thermophilus<\/em> and <em>Lactobacillus delbrueckii ssp. bulgaricus<\/em>. They are the strains responsible for the typical taste of yoghurt. Freeze dried pure strains could be used too, but they&#8217;re harder to obtain.<\/p>\n\n\n\n<p>The bacteria start to digest lactose immediately. Their most important metabolyte is lactic acid, which gives dairy products their distinctive tang.<\/p>\n\n\n\n<p>The next step is adding rennet. I&#8217;m using half the dose recommended by the producer. I dissolve it in a bit of water, then pour it into the milk-yoghurt mixture and give it a stir.<\/p>\n\n\n\n<p>Rennet contains an enzyme called chymosin. It affects casein micelles, the main protein in milk. It cuts off the part of casein that&#8217;s responsible for keeping milk in a liquid state. The outcome is that milk starts to form curds almost immediately after rennet is added.<\/p>\n\n\n\n<p>I cover the pot and let it rest in a warm spot for several hours. I place it in the oven with just the light turned on. The light bulb tends to generate enough heat to create perfect conditions for bacterial growth.<\/p>\n\n\n\n<p>After a few hours I remove the skyr from the oven. It&#8217;s perfectly curdled and there&#8217;s already visible whey separation. I need to remove the excess whey now. I use a sieve lined with a cheesecloth, which in my case is a cotton flat nappy. It turns out I used too small of a sieve, so I end up using two.<\/p>\n\n\n\n<p>The whey will percolate through the cloth, leaving a deliciously thick skyr in the sieves. This process will take a few more hours.<\/p>\n\n\n\n<p>When the skyr is done, it&#8217;s a good idea to keep the strained whey for later. It&#8217;s a refreshing drink and it can serve as a bacterial starter too. Meanwhile, I&#8217;ll prepare a quick dessert. I&#8217;ll whisk the skyr with a bit of vanilla extract and honey. I&#8217;ll serve it with a garnish of banana and blueberries.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Skyr hails from Iceland. It&#8217;s a white cheese that looks, tastes and has the same texture as Greek yoghurt. Making it at home is nearly as simple as regular yoghurt. The only ingredient that can&#8217;t be bought in every grocery store is rennet. Recipe 1 L skim milk 1 tsp natural yoghurt with live bacteria [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":1200,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":"","inline_featured_image":false,"footnotes":""},"categories":[99],"tags":[109],"class_list":["post-1202","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dairy-products","tag-yoghurts"],"_links":{"self":[{"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/posts\/1202","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/comments?post=1202"}],"version-history":[{"count":0,"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/posts\/1202\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/media\/1200"}],"wp:attachment":[{"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/media?parent=1202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/categories?post=1202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/fermxpert.com\/en\/wp-json\/wp\/v2\/tags?post=1202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}