Skyr Icelandic Yoghurt by Luzia. A Thermomix <sup>®</sup> recipe in the category Basics on www.recipecommunity.com.au, the Thermomix <sup>®</sup> Community.

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Skyr Icelandic Yoghurt

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Ingredients

2 litre(s)

Skyr Icelandic Yoghurt

2 litre skim milk
1/2 cup Skyr Icelandic Yoghurt
1/2 tablet rennet, dissolved in 15ml Water

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6

16h 5min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 6
  
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
- Recipe is created for
  TM 5
  
  If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
  For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
  
  Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
- Recipe is created for
  TM 31
9

Recipe's preparation

Heat 2 litres Skim Milk to Warm Up

43 dgrees

Use 1/2 cup of this warm milk to whisk together with 1/3 cup Skyr until perfectly smooth

Mix into warm milk

Add 1/2 Rennet tablet dissolved in 15mls Water
Stir for 1 minute

Pour into warmed ThermoServer, cover and place in warm oven at 37 degrees for about 12 hours (still testing, maybe 8 hours in the oven if too sour)

Carefully "spoon" into Strainer Basket lined with Nut Milk Bag and let drip for 4-8 hours in a cool place.

For silky smooth Skyr, keep the whey. Transfer the skyr to a mixing bowl before jarring it. Beat mercilessly with a hand or stand mixer, dribbling in a tablespoon of whey at a time until it is silky, smooth, and perfect.
If you want to pre-sweeten this skyr - You can draw off the amount you'll use to reculture it and leave that unsweetened. Sweeten the skyr as you beat it mercilessly in the stand mixer before you add any whey. Then adjust accordingly. Honey and maple syrup are both beautiful choices, but my preference is for dark maple syrup.

Accessories you need

Spatula TM5/TM6
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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.