Skyr Icelandic fresh cheese (Skir islandski svezi sir)

Homemade skyr is an Icelandic thick, creamy, protein-rich fermented dairy product made from milk and live cultures. By straining, a part of the whey is removed, which gives the desired thickness. It can be used for breakfast, with savory dishes or as a base for various toppings.

Tags: buttermilk and yogurt, for policemen, for firefighters, gluten free, vegetarian recipes, keto recipes, pescatarian recipes, fit recipes, for heart health, for brain health, for kids, for diabetics and IR.

Ingredients:

• 1 liter of milk with 1.5–2.8 % milk fat
• 2 tablespoons live cultured skyr (regular, unsweetened, from the store)

Needed: saucepan - pot, kitchen thermometer, tablespoon, clean container with lid and clean cheesecloth for draining, water bath.

Preparation:

1. Pour the milk into a saucepan and heat it at medium temperature (4 of 6)

with occasional stirring. Heat up to 85°C and maintain that temperature for about 10 minutes.

Note:

Do not allow the milk to burn at the bottom of the saucepan.

2. Remove the saucepan from the stove and let the milk cool down to 40-43°C. Check the temperature with a kitchen thermometer.

Note 2:

The milk must not be too hot because it can damage the bacterial cultures.

3. In a separate container, mix the skyr with several tablespoons of chilled milk (milk at a temperature of 40-43°C). Stir until you get a smooth mixture

without lumps.

4. Slowly mix the mixture of skyr and milk into the rest of the milk.

5. Cover the saucepan and keep the milk at a stable temperature of around 40-43°C for approximately 6-10 hours.

Note 3:

Make a water bath. Place the container with the mixture in a larger container with warm water.

Measure the temperature periodically and change the water as needed.

IMPORTANT:

Do not move or stir the mixture during fermentation.

6. When solid, thickened milk forms, fermentation is complete.

If it doesn't thicken, don't leave it in a warm place for an unlimited time.

During fermentation, the milk should thicken so much that it resembles

yogurt. When you slightly tilt the saucepan, the mixture should be thick and move as a whole, and not look like regular liquid milk.

7. Put in the refrigerator for at least 3 hours.

8. Line a clean strainer with gauze and place it over the pot.

9. Pour the cooled fermented product and let it drain in the refrigerator.

10. For a creamier skyr, drain for about 2-3 hours. For thicker skyr 4-6 hours or 6-10 hours, with occasional checking.

Note 4: 

The more whey is drained, the thicker the product will be. The time may vary depending on the milk you used, the culture and the fermentation temperature.

Storage and shelf life

• Transfer the finished skyr into a clean container with a lid and store in the refrigerator at a temperature of up to 4°C.
• It is best consumed within 3-5 days.
• If an unusual color, mold, unpleasant odor or other signs of spoilage appear, throw the skyr away.

Nutritional values

Homemade skyr does not have to have the same protein content as

store-bought skyr. The value depends on the initial milk, the culture and the amount of drained whey. For an accurate calculation of protein, it is necessary to know the declaration of milk and the final mass of the obtained product.

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Recipes with skyr:

Skyr spread with pumpkin, chickpeas and turmeric

Protein spread for diabetes and IR

Domaci skir je islandski gust, kremast fermentisani mlecni proizvod bogat proteinima, pripremljen od mleka i zivih kultura. Cedjenjem se uklanja deo surutke, cime se dobija zeljena gustina. Moze se koristiti za dorucak, uz slana jela ili kao osnova za razne prelive.

Oznake: jogurt i kiselo mleko, za policajce, za vatrogasce, bez glutena, vegetarijanski recepti, keto recepti, peskatarijan recepti, fit recepti, za zdravlje srca, za zdravlje mozga, za decu, za dijabeticare i IR.

Sastojci:

• 1 litra mleka sa 1.5–2.8 % mlecne masti
• 2 kasike skyra sa zivim kulturama (obicnog, nezasladjenog, iz prodavnice)

Potrebno: serpa, kuhinjski termometar, kasika, cista posuda sa poklopcem i cista gaza za cedjenje, vodeno kupatilo.

Priprema:

1. Sipati mleko u serpu i zagrevati na srednjoj temperaturi 4 od 6) uz

povremeno mesanje. Zagrejati do 85°C i odrzavati tu temperaturu oko 10 minuta.

Napomena:

Ne dozvoliti da mleko zagori na dnu serpe.

2. Skloniti serpu sa sporeta i ostaviti mleko da se ohladi na 40–43°C. Temperaturu proveriti kuhinjskim termometrom.

Napomena 2:

Mleko ne sme biti prevruce jer moze ostetiti bakterijske kulture.

3. U posebnoj posudi pomesati skir sa nekoliko kasika ohladjenog mleka

(mleko temperature 40-43°C). Mesati dok se ne dobije glatka smesa bez grudvica.

4. Smesu skira i mleka polako umesati u ostatak mleka.

5. Poklopiti posudu i drzati mleko na stabilnoj temperaturi od oko 40–43°C, priblizno 6–10 sati.

Napomena 3:

Napravite vodeno kupatilo. Posudu sa smesom stavite u vecu posudu sa toplom vodom. Povremeno merite temperaturu i menjajte vodu po potrebi.

VAZNO:

Ne pomerati i ne mesati smesu tokom fermentacije.

6. Kada se formira cvrsto, zgusnuto mleko, fermentacija je zavrsena.

Ako se ne zgusne, nemoj ga ostavljati neograniceno dugo na toplom.

Tokom fermentacije mleko treba da se zgusne toliko da podseca na jogurt.

Kada blago nagnete posudu, smesa treba da bude gusta i da se pomera kao celina, a ne da izgleda kao obicno tecno mleko.

7. Staviti u frizider na najmanje 3 sata.

8. Obloziti cistu cediljku gazom i postavite preko posude.

9. Sipati ohladjeni fermentisani proizvod i ostaviti da se cedi u frizideru.

10. Za kremastiji skir cediti oko 2–3 sata. Za gusci skir 4–6 sati ili 6-10 sati, uz povremenu proveru.

Napomena 4:

Sto se vise surutke ocedi, proizvod ce biti gusci. Vreme moze varirati u zavisnosti od mleka koje ste koristili, kulture i temperature fermentacije.

Cuvanje i rok trajanja

• Gotov skir svezi sir prebaciti u cistu posudu sa poklopcem i cuvati u frizideru na temperaturi do 4°C.
• Najbolje ga je potrositi u roku od 3–5 dana.
• Ako se pojave neuobicajena boja, plesni, neprijatan miris ili drugi znaci kvarenja, proizvod baci.

Nutritivne vrednosti

Domaci skir ne mora imati isti sadrzaj proteina kao kupovni. Vrednost zavisi od pocetnog mleka, kulture i kolicine ocedjene surutke. Za tacan proracun proteina potrebno je znati deklaraciju mleka i konacnu masu dobijenog

proizvoda.

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Recepti sa skir svežim sirom (skir jogurtom):

Skyr namaz sa bundevom, leblebijama i kurkumom

Proteinski namaz za dijabetes i IR