| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 8 | Servings | |
INGREDIENTS
| 6 | c | Skim milk |
| 1 | c | Buttermilk |
| 1/4 | Rennet tablet |
INSTRUCTIONS
From: [email protected] (Gerry Einarsson) Date: Thu, 2 Nov 1995 18:24:10 GMT Warm up a small measuring cup with hot water, warm the spoon too, or use a plastic spoon. Put 30-50 ml tepid water in and dissolve a quarter rennet tablet. The tablet has lines scored for ease in splitting. Do not use past date buttermilk, this is an important ingredient. Freshly bought buttermilk is best. Put skim milk and buttermilk in a 2 L Pyrex measuring cup, and warm it in the microwave for 6 minutes on HIGH, stop and stir each minute. Stir the dissolved tablet into the mixture. Set aside about 5 hours for the curds and whey to separate, then strain in a cotton bag or a cotton tea towel. The curds (Skyr) will stay in the strainer, and the whey (Mysa) runs into the container. A good way is to place a tea towel in a large collander. Put the mixture in and then gather the sides of the towel, tie and hang it over a saucepan to catch the Whey. The Skyr will be almost dry when removed from the bag or the strainer. It can be used as is, but if you prefer it smoother put in a container and beat with a little sugar and cream for the consistency you like. Yield - 300 ml. Serve with sugar and cream or milk [goes good with blueberries]. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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