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Review: Skyr - The Wordsmith's Forge
The Writing & Other Projects of Elizabeth Barrette
ysabetwordsmith
ysabetwordsmith
Review: Skyr
Last time we went to Harvest Market, we picked up a carton of skyr, which is Viking-style cultured milk.  It is similar to yogurt, but not quite the same thing.  It doesn't smooth out when stirred, but tends to stay chunky, not my favorite thing.  It is the sourest yogurt relative I have tasted.  :P  There are notes strongly similar to sour cream and cream cheese.  I do not like it at all for eating by itself.  However, it could make an excellent ingredient, for example in cream cheese or pastries.  For people who dislike sweet things and find regular yogurt too insipid, try this.

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From: rhodielady_47 Date: September 16th, 2017 06:41 am (UTC) (Link)
I wonder if the taste and texture are due to a different lineup of bacteria than what's used in yogurt, sour cream, or buttermilk?
:^}

ysabetwordsmith From: ysabetwordsmith Date: September 16th, 2017 07:15 am (UTC) (Link)

Yes...

The culture is the primary influence on those factors. Secondary to that, some dairy products need a different temperature, ingredients, etc. but those are mainly to keep the bacteria happy. You can add things like fruit for your own pleasure, but mostly it's about the bacteria. They make all different kinds of cultured dairy products.

The stuff you get from commercial sources is pretty generic. It's okay, but rarely impressive. I will note Yoplait Oui as an exception: that is a freaking awesome culture. Small businesses often develop their own cultures. In yogurt-loving societies, families have their own cultures too. I wasn't kidding with the story about someone smuggling it on their shirt, over in An Army of One. People have done that, it's an immigrant trick.
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