How Skyr Is Made In Iceland | Regional Eats

we're here in west iceland and we're going to go and visit a creamery making traditional shku now shigeru is an icelandic yogurt cheese and it's so unusual that it's not even really a cheese so let's go and find out how it's made sharing his skeer knowledge with me is pogova einar gobyarsen his creamery was first devoted to making ice cream but he later started to make skir with the leftover milk as a fun way to preserve it why do we make ski in iceland it's basically it was to store the milk after you have taken the cream off to to make it into butter but it was the currency and butter is only maybe three percent of the milk quantity so you have a 97 skim milk left that's a lot you have to store it somehow preserving making food it's in my genes my ancestors are farmers and it it gives you really good fulfill at the end when you see the storage i have enough for the mentor i can provide my family my kids myself with everything i now make shikir once a week all year round and more often in the summer he starts the process by separating the milk from its cream and then pasteurizing it pasteurization temperature is about 63 to 72 degrees celsius but we need the milk to be around 50 degrees when we separate it otherwise it has a influence on the texture of the cream if it's too low for example you will have less cream and if it's too high you will also have less cream as the fat molecules they will sort of go on a big party in the heat so they don't know what to do the fat is a lighter in weight than the milk so what happens in here is that we have a spinning rotator in there centrifugal separator which goes very fast and by spinning the milk like this it will throw out the fat molecules right they will go and the main source of the milk which is water will remain in there and go out the other way as skim milk yeah into a tank the cream we get out of the machine is about uh 53 to 56 cream so it's a little bit heavier than normal cream you have in the in the buckets today for your pudding or whatever the cream we then take into the cellar and store it until we make ice cream this is usually one of the moments i enjoy myself in the creamery it's because i like cream right it's like cream yeah it looks very perfect coming out yeah smooth and nice the whole process of making the skewer how long does it take it takes about 24 to 30 hours 30 hours wow okay phase one done done yeah the skim milk then cools down at 40 degrees for half an hour i have hair skin from last week left over which i use as a starter every time i make a new batch so i will just pour it in here and then we stir it and how long will you leave that for now now we can see for maybe four five six hours i will come here after four hours and have a look at the calculator so as soon as the the way starts to come out of the product it's ready to cool down and start next process [Music] now we just have to wait until one o'clock in the morning yeah and i'll see you then it's 23 hours of sunlight you just don't sleep in the summer i avoid sleeping in the summertime as much as i can i i really enjoy for example at one o'clock last night i went outside here with my cup of coffee there was no wind you could it was not the sound from the birds as the birds had already fallen asleep so i was just sitting on there you realize you know what life is supposed to be like it's supposed to be enjoying the nature after fermenting the milk needs to be cooled down to 20 degrees to stop the fermentation and then it stirred for three or four hours to get a smoother texture the following morning the milk is poured in these linen bags which allow the way to slowly drain out [Applause] oh you can see it's already floating in the way see it's training out the main thing we used the skier way for in the past was to preserve food you buy the food and then you store it in the in the barrel this way the consistence of the product at the moment is the same as you so you and the face making yogurt and skill is the same into this into the take it out into the bags and then it changes after that it becomes something different yeah the bacterias are different from the start because that's when it stops doing your weight yeah it becomes a cheese it's like a it's like a just a sack of jelly yeah that is i just kind of want to lay down in there it's very satisfying it's like a nice really soft wobbly pillow yeah this is whether we need next week or when i produce ski next time and now you can see the consistence of the of the milk you know you see how smooth it is we want it to be like like silk you can also see the small particles oh yeah you can see them it looks like like a you have poured sugar or salt over it all this will be gone and those small items have joined together successfully into what we call skill the skier in the bags can take 10 to 20 hours to fully drain out a bag that previously weighed 20 kilos would now weigh just five as you remember yesterday when we put the calculated milk in here it was a full bag with smooth surface and you wanted to sleep on it but now you don't want to sleep on it all the liquid is gone and this is the dry stuff we have remaining wow it's like a clay yeah it is this is exactly what we wanted to look like we want it to be flexible like this you know it's it's still smooth enough so it will float around it's not gonna stay as a block if i would have it sit for maybe four or five hours more in the bag it might be more more like a block and then it would be more difficult to put it in the packaging and you would also need to add more liquid to it when you mix it up for consuming this is the final product you can just take it as it is now and eat it you can also add some to it if you want for flavoring for example if you have some pasta what's your favorite taste in fruits like lemon like a lemon sorbet kind of taste yeah you could add lemons to it and then you would have lemon tasting scared this is the final product ready for consuming and i'm gonna give you a little taste of it yeah i think i can i can hear that you are hungry this is a rub-up syrup we make from our own harvest and uh even though skir is sour a rhubarb is our but when you make the syrup you add some sugar to it so with this together it will be really tasty but before we add to it you taste it yeah it's just it actually tastes really yogurty it's just a nice thick like creamy yogurt but there is no cream in it yeah i know just yeah it's so funny people always talk about how creamy skin is but it's there is no cream in it yeah okay have a little bit more mmm no more sprinkles i'm gonna add this on top and now you're going to have something really enjoyable that's great that's really really nice that's super sweet we have a saying okay i'm not even going to try anything to say that it means literally those who have those who have the ability of doing something they do it for example i can make skills so i do it you know and i do it literally and i try to do it as good as i possibly can

Channel: Insider Food

Views: 1,492,857

Keywords: INSIDER, FOOD INSIDER, iceland, yogurt, cheese, dairy, milk, travel, icelandic skyr, creamery, skim milk, regional eats

Id: xs5w12ExCNc

Length: 11min 10sec (670 seconds)

Published: Fri Nov 06 2020