Technically it is recognized as a cheese, but practically it is more akin to yogurt, but with the same nutritional value of a soft cheese. You can make it thick and creamy by using 2% low fat milk, or full cream milk. Today, we’re going to be using the full cream option, or 4% Let’s do a quick recap of what’s in the box…. a full color instruction booklet a one liter glass jar… the other ingredients and equipment are packed inside the jar….
this includes a dairy thermometer with a protective sleeve
the yogurt culture
a large piece of muslin cloth
and a blister pack of rennet tablets
To make a 1 liter batch of Skyr, you will need a sachet of the yoghurt culture and a half tablet of rennet. You will also need to supply a liter of full cream or low fat milk.
To start, dissolve the half tablet of rennet in 30ml of non-chlorinated water.
Pour your milk into the glass jar and heat it in your microwave oven until it reaches 40c or 105f. It is best to do this in short bursts, stirring and checking the temperature after each microwave cycle.
Once you have reached the desired temperature, add the culture, give it a stir, then add the rennet, making sure to stir the rennet again before adding it to the milk. Give it all one final stir to make sure everything is well distributed. Put the lid on the jar and let this stand overnight in a warm place. If you’re in the middle of winter, wrap the jar in a towel, or place it near the heat exchange on your refrigerator.
The following day, this is what you will have… a smooth, creamy yogurt. Place a colander over a bowl and line it with a double layer of the muslin cloth. Pour the Skyr into the muslin and let this drain for anything from 2 to 6 hours, depending on the consistency you want. The longer you drain the cheese, the thicker it will get. I am going to unwrap my batch at the exact halfway time of 4 hours. You will notice that the Skyr cheese is softer than normal store bought cream cheese, however much firmer than yoghurt. Transfer your cheese to a food safe container and put the lid on, or wrap the container with clingwrap. The Skyr will last for around 2 weeks in the refrigerator. Your yield should be around 250 – 300 grams, depending on your draining time.
Check out the link in the description to get your Mad Millie Cheese, Yoghurt and chocolate Kits from http://Brewcraft.co.za
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