I have recently been making skyr and all was going tickity boo until one day I tasted the end product, post draining and it was pretty sour. Stronger than grocery store yogurt sour. I was just curious what may cause this (overdevelopment of lactobacillus?) and if it is safe to eat.
I use a method similar to the one we use to make German quark at work: skim milk into a pot, stir in some of the old skyr and park it in a 200F oven for 45mins, turn off the oven and maybe reblast it a few hours later for 15mins, turn it off again and leave it to curd overnight. The curd has been perfect (until today - slighty curdled, but easily solved with a blender) but like I mentioned, after the first or second batch it started to become sour.
Thanks so much, and happy cooking!!
