Skyr med Vitlök

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

  • Salt


  • 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.

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