This is a modern recipe, and was served as part of the feast at Ymir 2008.
Skyr is a fresh cheese still eaten in Iceland today – while I have no evidence this precise recipe was used by the Vikings, dairy products including cheese were a key part of their diet. The recipe used for the plain cheese was given to me by Idonea de la Mare.
A crisp rye cracker, perfect for eating with soft cheese.
4 qt milk(1 gal)
1/2 pt sour cream
1/2 rennet tablet
1 head garlic, minced.
Parsley and sage to taste
- Bring milk to a boil without burning it, and then cool somewhat (98F).
- Whip a cupful of the sour cream with some of the milk until thin and smooth, then pour into the milk.
- At the same time, dissolve one-half rennet tablet in a little cold water (about a tablespoonful) and pour into the milk mixture.
- Stir to mix the ingredients.
- Allow mixture to stand at room temperature for 24 hours.
- Scoop the skyr from the pot and drain through fine linen or several layers of cheesecloth to separate from the whey.
- When serving, whip skyr well with a spoon or whipper to a smooth ice-cream-like consistency. The consistency should not be grainy or like cottage cheese.
- Mince garlic, parsley and sage and add to skyr, refrigerate for at least 30 minutes to allow flavors to blend before serving.