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Icelandic Skyr

Matt__34377

I recently bought the cookbook North and was incredibly excited to try out the recipe for skyr. It makes no mention of any sort of coagulant. The only ingredients are time, proper temperature control and an optional bit of skyr from a previous batch. I've tried 3 times so far, going so far as to the milk in a circulator for the specified time at the specified temp

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douglas_bd

Sorry, I can't be of much help. I thought the North book had some really beautiful plates, but it seemed like the recipes were dumbed down from what was actually pictured. I didn't get to spend a real long time with it, but that was my impression. I'd be interested in other experiences from folks here though.