Icelandic Skyr
Serves 4
Ingredients
Method
1 l. Skim Milk
1 tbsp. Skyr (As A Starter)
Rennet (According to Package Instructions)
Heat the milk to 85°C, then cool it down to 43°C.
Stir in the skyr starter and rennet.
Pour the mixture into a container, cover, and keep it at a consistent 37°C for about 5 hours, or until set.
Chill in the refrigerator for at least 3 hours before serving.
Serve with fresh berries