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SKYR

1 GALLON SKIM MILK
1/4 TABLET RENNET (OR LESS)
1/4 C H20 (SEE NOTE)
1/2 C LIVE SKYR (SEE NOTE)

HEAT MILK TO 185°-190°, STIRRING OFTEN. BE SURE NOT TO SCALD. START OUT SLOW, AND RAISE HEAT AS YOU GO. USE INSTANT-READ THERMOMETER TO ENSURE PROPER TEMPERATURE.

COOL MILK BACK DOWN TO 110°. YOU CAN PUT IT IN COOL WATER IN THE SINK, STIRRING.

MEANWHILE, DISSOLVE RENNET IN THE WATER.

TAKE 1 CUP OF WARM MILK, MIX IT WITH SKYR, THEN MIX THAT BACK INTO BULK OF WARM MILK. ADD RENNET.

LET MIXTURE SIT IN WARM PLACE 8-12 HOURS. OVEN TURNED OFF WITH LIGHT ON IS GOOD. YOU SHOULD HAVE A MASS OF CURDS.

PUT STRAINER OVER LARGE BOWL, LINE WITH DOUBLE CHEESECLOTH.

CAREFULLY SCOOP CURDS INTO STRAINER, THEN GENTLY POUR WHEY OVER IT.

PUT IN COOL PLACE FOR 3-4 HOURS.

BEAT CURDS, ADDING IN WHEY UNTIL YOU GET THE DESIRED THICKNESS.

SERVE, SWEETENED WITH JAM OR HONEY OR FRUIT.

NOTES:

YOU WANT TO MAKE SURE THE WATER IS PURE. LET IT SIT FOR 24 HOURS, TAKE IT OUT OF THE KETTLE, OR USE BOTTLED/DISTILLED WATER.

ADJUST THE AMOUNT OF RENNET. TOO MUCH WILL MAKE IT TOO SOLID/CHALKY; TOO LITTLE WILL MAKE IT FAIL TO SET.

USE PLAIN SIGGIS OR LEFT-OVER FROM PREVIOUS BATCH AS THE SOURCE OF LIVE CULTURES.

KEEP THE WHEY (YOU CAN STORE IT IN THE MILK CARTON). YOU CAN USE IT TO MAKE SOUPS, COOK RICE OR PORRIDGE, FOR LACTOFERMENTATION, OR TO MIX WITH FRUIT JUICE FOR A TANGY DRINK.