When
we visit other countries, one aspect of our trip is familiarizing
ourselves with the land and the people, including the cuisine.
We ask ourselves, “What kinds of food are characteristic
for the country?” Today, national dishes are trendy,
undoubtedly a reaction to globalization and fast foods.
If you are planning a trip to Iceland, then don’t
miss the opportunity to taste one of the most notable of
Icelandic dishes - skyr.
Skyr is a non-fat milk product that has been part of the
Icelandic diet since the 11th century. It was the food of
Vikings, and has since been one of the most popular foods
in Iceland. It is rich in protein and vitamins, while at
the same time low in calories, and is served in a variety
of ways. Skyr has a soft and creamy consistency and is often
served with a mixture of milk and cream, like sauce on a
pudding. It is fed to infants, is a popular breakfast and
school lunch and is great as fast food during the day. Skyr
is also taken along when traveling as it can be made into
a wonderful dessert.
How to make Skyr
Skyr is produced from skimmed milk or skim milk powder,
spray dried. The skimmed milk is heated to 194°-203°F
and kept at that temperature for 30-40 minutes, before it
is cooled to 109°-104°F. Now take some fresh skyr
and mix it with a fivefold amount of cool skimmed milk or
clean, cold water. When the mixture is smooth add cheese
rennet and then pour the mixture into the 104°F-hot
skimmed milk and stir thoroughly.
The skimmed milk must be kept at a temperature of 109°-104°F
for four or five hours; the curd then becomes smooth on
the surface - fine and firm - with a bit of
yellow whey. The curd must then be cooled quickly to prevent
it from becoming to acid. The curds must remain overnight.
The following morning the curds are put on a filter for
24 hours to strain the whey from the curds. The skyr solids
that remain should be approximately 18-20% of the total.
The grade of acidity should be pH 3.8-4.
For 22 pounds of skimmed milk use 3.5 ounces of fresh, strained
skyr and two drops of rennet. This should make about 4.4
pounds of skyr. Another method of separating the whey from
the curd is to use separators built for quark production.
Skyr
today
The
eating habits of Icelanders have changed dramatically in
recent years. Now it’s not enough that food is tasty
and appetizing in appearance - it must also be healthy.
Skyr meets these criteria, and is the reason why its popularity
has not waned. Skyr has been a popular food for infants
for centuries, and still is. It is also Iceland's most popular
fast food. Producers have answered the call of modern times
by producing skyr in a variety of flavors and convenient
packaging. To increase the health value of skyr even further,
berries, fruit and various types of grains have been added.
The average life expectancy in Iceland for men is 77.5 years,
and 81.4 years for women. Among important factors in this
long, life expectancy is healthy, clean and good food. From
the time of Iceland's settlement, dairy products have played
a critical role in the nation’s diet, and skyr has
been one of the most important. The role of skyr, however,
has changed somewhat in recent years. It is now viewed as
a health food, and is very popular with athletes as well
as anyone else concerned with their health, and is extremely
popular with youngsters and teenagers. It is also an important
source of nutrition for senior citizens, particularly women
since skyr is rich in calcium. As a fast food, it combines
ready-to-eat convenience with a meal that is refreshingly
tasty, inexpensive and healthy.
When you get to Iceland, don’t forget to try Skyr
- you will definitely not be disappointed.
