Skyr-Icelandic Curds

I will praise in song, edda, poetry and saga the beauty of skyr. While visiting Iceland four years ago, I discovered I was pregnant with my son. Skyr became one of my cravings and a way to reduce the massive heart burn that occupied the pregnancy. I was instantly hooked. Historically, skyr has been in Iceland since the Vikings arrived and settled. Like the language, the knowledge of skyr-making as been lost in the Scandinavian countries but remained a fixture in Iceland.
In Iceland skyr, which looks like yogurt, is actually fresh cheese. It is made with fresh skimmed milk which makes the fat content low. This low fat content allows the skyr to be eaten with cream/milk and sugar. This is one of my favorite versions. In Iceland it is also served with fresh or frozen fruits like crowberries, mango, strawberries, honeydew and blackberries. The traditional fruit served with it is blueberries. (Yum!)
When I returned home from Iceland I was disappointed to find no skyr in America! I searched every where and found some sources on line. My very patient husband had to remind me, in my very pregnant, skyr-craving-crazed mindset, that $200 a case of skyr was probably not a good idea and that I couldn’t possibly eat that much skyr.

I was delighted to find one day “Jo’s Icelandic Recipes” http://icecook.blogspot.com/2010_01_01_archive.html (current blog)
http://www.simnet.is/gullis/jo/Miscellaneous.htm#skyr (original site with skyr recipe)

AND to my delight a skyr recipe.

While in Iceland taking a tour of one of the beautiful farmsteads I did find an Icelandic copy of a recipe for skyr. At the time my Icelandic was not up to par so Jo’s was the next best things. As I danced around in delight, again with mega pregnancy brain in full swing, I had to be gently reminded by my patient husband that to make skyr required skyr or þéttir.

Jump a head four years. My longing for skyr never ended. I have tried many different versions of American skry made “in the traditional” methods. But, something was always missing. The texture would be off, the flavor would be off or it would be way too sweet. Most of these good people were using live culture sour cream or buttermilk as a substitute for the skyr or þéttir. To my delight I found the other day at the local health food store Siggi’s Icelandic style skyr! WOW! Real skyr! Check out there website: www.siggisdairy.com and www.skyr.com



My craving is now satisfied. I can now introduce to my now 4 year old son skry. He is learning to share with his 2 ½ year old sister.