Skyr actually has its own culture, not the same as yogurt. Best way to get it is to buy original Icelandic skyr and cultivate it from there. And it is usually eaten as a yogurt with sugar and fruit or vanilla. Great videos you make. I don´t eat any dairy myself but your videos have inspired me to make cheese for my family. Thank you.
@n.rlanos1093
3 жыл бұрын
I havent seen Skyr here in Tasmania otherwise I would do this! This is how I make my yoghurt - I much rather the taste of my yoghurt when cultured from greek yoghurt rather than the cultures I've bought. I've looked online for Skyr cultures but no luck yet. I would love to try Skyr with it's traditional cultures. It's great made like Gavin made it (that's how I make it too) so can imagine it would be quite good done traditioonally!
@RedSntDK
5 жыл бұрын
Skyr has become very popular in Denmark the last 8 years or so. Selling point here is its high protein content and how filling it is.
@SnowmanAgent
5 жыл бұрын
Similar in Germany, it has popped up in Supermarktes around 2 years ago
@captainvegas4823
5 жыл бұрын
"Beats yogurt pants down." *Skyr asserts its dominance.*
@stephenwarren8014
3 жыл бұрын
Just tried it and it does beat yogurt pants down for sure!
@AmandaIsAwesome
3 жыл бұрын
😂 I’m totally using that saying forever now!!
@Blxz
3 жыл бұрын
Made this for the family 4 times in the last week. It's proving to be a real hit. Had to order more yogurt culture from you otherwise I can't keep up.
@GavinWebber
3 жыл бұрын
Great work
@TylerHallHiveTech
2 жыл бұрын
Keep some of the last batch to use as starter in the next! (Keep a bit plain if you’re adding mix-ins) Then you can keep the show going with no need to use more culture/starter.
@jullifus
4 жыл бұрын
I'm from Iceland and i've never heard of savoury Skyr and never seen anyone eating it like cheese and never seen it eaten on a cracker, but it's interesting and i'm sure it's delicious. Would love to try it sometime. Plus.. pretty good pronunciation!
@YamiKisara
4 жыл бұрын
You know what's criminal? That Skyr is so expensive despite being skimmed and so easy to make! I would sweeten the fruit one with honey rather than sugar, btw.
@harrietmartens742
4 жыл бұрын
I live in a community that has a large Icelandic population and the few I’ve asked have never heard of putting salt and pepper in it before. They use minced parsley and dill or fruit. The process used here is a little different. Making larger batches in a pot and after the rennet is added, the lid is put on pot and then pot is put in a cold oven with the light on for 6 hours to allow culturing, then pot goes in fridge for 12 hours to chill, then curd is ladled into cheese cloth line strainer, cover with plastic wrap and curds are drained for 2-3 days in fridge. It has a consistency closer to cream cheese.
@Sindrijo
2 жыл бұрын
Icelander here. Never heard of the savoury version, maybe it comes from some modern restaurants but I have never seen anyone add salt+pepper+olive oil to Skyr. If Skyr is used as a dessert in Iceland its usually Skyr with some cream poured over the top (some people mix it as they eat it), and then sprinkled with sugar and BILBERRIES (not blueberries). Bilberries have a stronger taste than blueberry, due to the higher anthocyanin content It's tangy, fruity and mildly sweet. In Iceland Skyr is also used to make a skyrcake (cheesecake).
@j.romorgan4386
Жыл бұрын
Good to know.... It is good not to offend the locals if I go to visit...
@chickenoodle3397
Жыл бұрын
Time to become an absolute specimen in the gym
@D-Faith
2 жыл бұрын
Looks like hangop in the Netherlands. I bought skir from Iceland in the supermarket in Alkmaar this morning taste very good :)
@JT-py9lv
5 жыл бұрын
Love it ! Been eating it for about 10 years. Cheers from Arizona
@KuroiHato69
5 жыл бұрын
I was introduced to it around 10 years ago as well when the whole foods markets near me started carrying it.
@nolansykinsley3734
5 жыл бұрын
I am definitely going to make this myself! I think a sous vide bath will work perfectly to maintain the temperature, and I can make some yogurt while I am at it!
@moniquehenderson156
5 жыл бұрын
Gav!! Mate! I would LOVE more details on that vacuum flask, please!!! I make yoghurt and kefir in jars and sot in an esky of 60°C water. This thermos would save me loads of water!!! I use the water anyway but anything helps! I'll see you Sat morning on Ask the Cheeseman!!
@GavinWebber
5 жыл бұрын
Hi Monique! Here is the link to the flask; www.littlegreenworkshops.com.au/product/fermenting-flask-for-yoghurt-and-cheese/
@OMGitsTerasu
5 жыл бұрын
"Can I buy it?" *What? Skyr?* "No. Iceland".
@shanej2429
5 жыл бұрын
I made this using two tablespoons of my home made yoghurt, it worked a treat, tasted great so creamy, I over salted a little, but it was fine.
@blairhutcherson9679
2 жыл бұрын
I love your videos 😀I just tried this recipe and it came out delicious! Paired well with mint from my backyard and some lime juice and local blackberries☺️ the texture is so nice- I wishi made a bigger batch- will be making again soon ☺️
@greenplums5104
5 жыл бұрын
Keep it up Gavin. Loved your Leicester cheese. I live in UK so a bit hard to find ingredients but used little green workshops!
@bruceneely4859
5 жыл бұрын
The process there looks a lot like Kefir cheese as well, though that doesn't use rennet. Sounds like it tastes like it as well. Seems people all over the world have found a way to make a semi-solid dairy product, that preserves the milk, and tastes good.
@steviebboy69
5 жыл бұрын
Yes Kefir cheese is nice I make it all the time and flavour mine with pink salt and curry power and other things. cheap and better than Philly.
@BWG05
5 жыл бұрын
Hey Gav, I quite like the flavour profile of Skyr. It’s really nice and quite easy to make too.
@KuroiHato69
5 жыл бұрын
I absolutely LOVE Skyr! I buy it in whole milk vanilla or triple cream plain. I tend to make my own yoghurt at home (crockpot, mason jars, oven method) but never made skyr. After seeing this I think I might give it a go! Thank you!
@peglamphier4745
5 жыл бұрын
Thanks Gavin. I made this and took it to work with me... it made the start of the semester all that more exciting.
@bdctrans70
4 жыл бұрын
This is a lot easier to make than the traditional method where the milk is let to sit in a bucket outside to allow the natural bacteria from the sea coast to help the milk become cultured! Lol!
@blairhutcherson9679
2 жыл бұрын
:O very interesting process! I wonder how traditional skyr tastes!
@caddywampus
3 ай бұрын
So good, yum! I have the same yogurt set up so will be doing this soon. Thank you 😊
@jhayneartoflife6830
4 жыл бұрын
I'll have to try that, beautiful and delicious how you fixed it.
@nickart1372
5 жыл бұрын
This is therapeutic, thank you
@BWG05
5 жыл бұрын
Hi Gav, I found what I was asking for in one of your earlier live-streams. I was asking about an underground cheese. It’s called the WOOKeY cave aged farmhouse cheddar
@BarrySuridge
5 жыл бұрын
Icelanders refer to Skyr as yoghurt. It's sold in supermarkets in all states.
@Proximo011
5 жыл бұрын
Uhm no we actually don't, and those who do don't know what skyr is. The real authentic skyr comes in a block and is cut either eaten as is or mixed with milk to make into yoghurt like consistency. It really really sour so its most often mixen with sugar. The skyr that is sold with all these flavors are good, but they arent the real skyr. Sorry to say
@sagarunarsdottir2328
4 жыл бұрын
We use Skyr in so many things. But the most old school version is with cream and blueberries
@willemh3319
Жыл бұрын
i use natural skyr in the milk
@SnowmanAgent
5 жыл бұрын
Thanks for the informative Video !
@xemmyQ
3 жыл бұрын
MAN I WAS HOPING U HAD A VIDEO ABOUT THIS
@ilmiopane5149
5 жыл бұрын
Good afternoon, Mr. Galvil! All your recipes one is better than the other! Thanks for sharing the secrets of cheese A question? How can I know what the pressure is when you put the cheese in the press?
@GavinWebber
5 жыл бұрын
Here is a video I made about it; kzitem.info/news/bejne/yYeX166jppaie6g
@DaveTugwell
5 жыл бұрын
hands down definitely NOT pants down thats a different situation lol
@averagejoe9040
5 жыл бұрын
Dude likes his cheese
@shanej2429
5 жыл бұрын
@@averagejoe9040 maybe likes his cheese a little too much? If that's possible? Haha
@averagejoe9040
5 жыл бұрын
@@shanej2429 haha
@jackiethomas889
5 жыл бұрын
Hi Gavin. Great tutorial. I purchased this kit last week and had planned on making some this weekend. Always helps seeing someone make it first. I have an EasiYo yoghurt kit and was wondering whether the thermos that comes with it would be suitable to place it in over night. By the way, I made your Boursin cheese a couple of days ago and it turned out perfectly. Thank you so much for sharing your talent
@GavinWebber
5 жыл бұрын
Yes, the EasyYo is a good substitute for the SS thermos
@randyknickerbocker1652
5 жыл бұрын
Seems a lot like Creole Cream Cheese. Yum!
@Anesthesia069
5 жыл бұрын
I love Skyr, so I'd love to have ago. Can you use actual yoghurt as your yoghurt starter? I make yoghurt a lot, so I've always something which can be used to start a new batch.
@savannahweymouth7370
Жыл бұрын
“Beats yogurt pants down” 😂
@HomsteadingThePioneerWay
4 жыл бұрын
Thanks for this recipe honey would be nice with the fruit
@wendypursel3142
5 жыл бұрын
What brand was the steel canister? How do you get it?
@annettebussell2199
5 жыл бұрын
Hi Gav & Kim, I have never had Skyr but I plan on making it. I love yogurt & make it quite often but I make it with whole milk so it is quite fattening. Since Skyr is made with skim milk, it would be less fat & calories. Plus it is a lot easier to make! How long will Skyr last in the frige? Also can you use the liquid animal rennet? Thank you so much for all of the awesome recipes & videos. I have made many of them over the past few years with great success. Also I plan on making the Vegan cheese from your last video but so far I can't find the raw cashews or the yeast flakes in our stores. They do have it at Amazon though so I will just order them. Have a great day!
@scottw2317
5 жыл бұрын
fat doesn't generally make you fat in of itself, just like eating sugar doesn't make you sweet but sugar will make you fat. Cutting out the carbs means I'm enjoying eating plenty of fatty foods including lots and lots of cheese these days and I feel so much better. It means the Skyr using skim milk is pretty lacking for me since I prefer fattier foods or I would have to make it and then stir in some cream afterwards. I'm not interested in vegan foods but in Oz Woolworths has nutritional yeast (is that what you are after?) in the health food section under their 'Macro' branding.
@dayanna1386
4 жыл бұрын
hi Gavin, do you know how to make yogurt or cheese like skyr by using whey protein? if u know it pls share with us. thx u and nice job with ure video
@jhayneartoflife6830
4 жыл бұрын
Be good with a bit of sea salt and caramel...
@Tiax776
2 жыл бұрын
Quark. Well almost like quark.
@ehguacho2008
5 жыл бұрын
gabin, may i ask you a question please? if was to make cheese with 4 liters of milk, how much would the curds weight? i'm asking because i'm about to buy a cheese mold and i need to know which size should i peek (in terms of weight). thanks in advance!
@GavinWebber
5 жыл бұрын
It all depends on the type of cheese you are making and what type of milk you are using. For a semi-hard or hard cheese expect about a 10-12% yield from cows milk.
@ehguacho2008
5 жыл бұрын
@@GavinWebber well, that's the same answer the seller gave me. glad to hear that, thanks a lot mr god-of-the-curds. cheers from argentina (:
@PatriciaGauci
5 жыл бұрын
Another great video, Gavin! Quick question: how does the Mad Millie IMCU60 tablet compare to Fromase 50? Thanks.
@GavinWebber
5 жыл бұрын
Thanks Patricia, The MM rennet is much weaker than Fromase 50. The IMCU for the Fromase 50 is 2305!
@glendahyman9826
5 жыл бұрын
We make our Skye with fresh goat milk.
@kadrilawrence3592
4 жыл бұрын
Hi Gavin! How would I keep the milk warm if I wanted to make a bulk amount of skyr? I have an event with ~100 people and would love to make enough skyr so everyone could have a little. Cheers from Canada!
@Antinous99
3 жыл бұрын
You might consider buying a cheap foam cooler to leave the yogourt/skyr in. It should easily keep the temperature until the yogourt/sky sets.
@vaazig
3 жыл бұрын
@@Antinous99 An instant pot is an excellent investment and it also allows for long ferments.
@Turbonuts78
2 жыл бұрын
Where can I find a thermos like the one in the demo? Great video ❤
@danbev8542
4 ай бұрын
Check out Stanley thermos products. But there are many ways to keep it warm. I put my oven on a low setting for 10 minutes, then turn it off. I leave the mixture in the warm oven overnight. Another way is a small cooler with a 2nd jar of hot water…wrap the warm jar or pan in blankets…set it behind your wood stove…
@JohnLeePettimoreIII
5 жыл бұрын
If there is no easy way to keep the temperature between 30° and 40°, would letting it stand for a longer time (at 20° to 25°) do the job as well?
@nolansykinsley3734
5 жыл бұрын
If it were not for the rennet I would say yes, but the rennet really needs to be above 30°C for the curds to form well enough to prevent excessive moisture loss, and below around 20°C it does not coagulate at all.
@GavinWebber
5 жыл бұрын
Unfortunately not, as the culture is active at the higher temperature
@TheWolfsnack
5 жыл бұрын
What I used years ago when we made lots of yogurt for a bif household was an old electric frying pan with water in it.....
@scottw2317
5 жыл бұрын
some appliances can be warm when running. These can include hot water units (often the top is still warm), the back end of fridges and freezers near the motors. Don't block ventilation of the motors and use safe materials when trying to store something near appliances like that but it might work for a markshift warm zone.
@cezza6474
Жыл бұрын
If using an active yogurt at a culture, how much do you think I’d need?
@cezza6474
Жыл бұрын
And does it work with vegetarian rennet and a yogurt maker?
@sally_mack_
2 жыл бұрын
Sorry if it's been commented before but what size is the thermos to be able to fit a 1l jar in it pls?
@GavinWebber
2 жыл бұрын
This one; www.littlegreenworkshops.com.au/product/yoghurt-maker-for-yoghurt-and-cheese/
@theflyinggasmask
5 жыл бұрын
try it with some honey and nuts :)
@sheogorathnotsure1228
4 жыл бұрын
How do I store it? How long can I store it? What happens if I pasteurize it?
@blairhutcherson9679
2 жыл бұрын
I wonder this also 🤭😯 according to the Google you can keep it in a jar or covered container refrigerated and it will last 3-4 weeks 🤔
@anthonyng777
4 жыл бұрын
Hi Gavin, thank you so much for your videos. I live in america so I purchased the thermos and jar locally and tried your recipe for skyr. Can you tell me what I did wrong. I got it to 40c or 105f. Then for my yogurt culture I used some plain greek yogurt that I already had along with a half tab of rennet. The next day all was in my jar was whey and just a little bit of a curds. What did I do wrong? Thank you for your time.
@SuperPeppi
4 жыл бұрын
It sounds like you ended up making a little bit of ricotta... Underwhelming experience, but keep on trying! Did you use whole milk or skimmed milk? Was it fresh (no lumps in it, no funky smell)? Did you heat it on low up until boiling, then allowed it to cool back to 36-40 C before adding the starter? The longer it takes to heat up, the thicker your yogurt will become. How much starter did you use? Too much starter give you runny yogurt! No more than 1 tbsp/litre. Have you introduced your starter? For how long did you stir it into the milk? Have you kept it around 36 C for the entire incubation time? I haven't yet tried to make skyr, but it isn't supposed to be that different from regular or greek yogurt... Perhaps mastering simple yogurt making before skyr would give you more confidence and satisfaction. At least it did for me! I started a month ago and it only took me 4 times (1 fail of your kind because of non-fresh milk) to learn to make an outstanding greek yogurt WITHOUT straining! I wish you good luck in your journey. :)
@Flower_Queen
4 жыл бұрын
Did you use ultra pasturised milk?
@SuperPeppi
4 жыл бұрын
@@Flower_Queen Te hasznaltal mar UHT tejet joghurt/sajt keszitesehez? Oszinte kerdes. Kepesek egyaltalan ezek a muanyagok fermentalodni? En legfeljebb ESL tejjel probalkoztam es siman mikroszurt verzioval (kalcium klorid hozzaadasaval), de semmelyik sem kozeliti meg a frissen fejt, kezeletlen tejbol keszult joghurt/skyr minoseget, izet es mennyiseget!
@Flower_Queen
4 жыл бұрын
@@SuperPeppi saját kecskéink vannak, de mielőtt vettünk volna, mi is uht-val akartunk próbálkozni. Szerencsére volt már sajt készítő ismerősünk, aki megmondta a tutit. Sajt készítéshez nem használok. Joghurt esetében használtam már, csak folyós lesz az állaga.
@plotless7436
3 жыл бұрын
Year later, but hopefully might help. Most yogurt in the US is pasteurized so it won't work as a culture. You can buy specifically cultured yogurt that should work.
@0008dustin
4 жыл бұрын
Was it very nice ?
@clintvanzyl8497
5 жыл бұрын
#gavinwebber what is that device you used to keep the milk warm, or at a constant temperature?
@CarcorNZ
5 жыл бұрын
Thermos. It's a brand name that gets used in NZ/Aus which refers to an insulated flask, the same as you might use to bring coffee or cold drinks to a picnic.
@vaazig
3 жыл бұрын
@@CarcorNZ that's a wide neck though. They are also called thermos in Scandinavia and they're used to being hot food when skiing or skating.
@johnlord8337
5 жыл бұрын
Bet you can't eat just one spoonful ....
@gswartley
5 жыл бұрын
Was the milk Pasteurized and homogenized? How long will it last in the Fridge? Thanks Gavin!
@BarrySuridge
5 жыл бұрын
Skimmed milk
@gswartley
5 жыл бұрын
@@BarrySuridge OK so skimmed milk have the milk fat removed, but is it pasteurized and homogenized also? here in the US Skim Milk is pasteurized and homogenized.
@GavinWebber
5 жыл бұрын
Yes it was pasteurised and homogenised
@icecreamforever
5 жыл бұрын
What would happen if you used full fat milk? Where did you get the thermos from?
@GavinWebber
5 жыл бұрын
If you used full fat milk you would get cream cheese. You can get the thermos here; www.littlegreenworkshops.com.au/product/fermenting-flask-for-yoghurt-and-cheese/
@MrPangulo007
4 жыл бұрын
Get that oil my dawg
@galimir
4 жыл бұрын
skimmed milk?sounds very traditional ,no doubt about it! the Vikings were skimming the shit out of it! 🤣🤣🤣🤣🤣🤣
@awurschmidt
3 жыл бұрын
It’s quite common to skim the cream off for the cream itself and to make butter.
@kalensuniula4204
5 жыл бұрын
I want you to make cheese out of flavoured milk
@angedowney8361
5 жыл бұрын
Midnight snack?
@GavinWebber
5 жыл бұрын
Definitely!
@angedowney8361
5 жыл бұрын
Bedtime story for me lol
@rebeccadees2300
3 жыл бұрын
Skyr looks similar to kefir.
@GavinWebber
3 жыл бұрын
Kinda, but thicker
@Keldingull
5 жыл бұрын
Your pronounciation is incorrect btw, not sure where you get the idea it should be rhyming with shear, it should have an "i" sound. Like the I in fig
@lrs123
5 жыл бұрын
Well to be fair he says yoghurt differently to how I do.. I'm sure there are many Icelandic people who pronounce English words wrong as well.
@Keldingull
5 жыл бұрын
@@lrs123 fair enough but I meant because he mentioned how to pronounce it incorrectly in the video's description
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