Dish · scandinavian
Skyr
A thick, strained cultured dairy product closer to yogurt than cheese, made by straining out the whey until dense enough to hold a spoon upright.
Where it comes from
A preservation method for milk that predates refrigeration by centuries, using live cultures to turn milk sour and safe to keep longer in a place where dairy had to last through a season with little else fresh.
What cooks argue about
How long the curds are strained decides whether the result stays close to thick yogurt or dense enough to stand a spoon in; some recipes add a little rennet to speed the process.
Versions
Nobody has published a skyr here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
buttermilk
lemon