My grandmother used to use rennet tablets to make pudding. I have never seen it in liquid form. I love skyr but rarely buy it because of the price. Thanks for sharing. I have been making my own kefir because I like the tart flavor.
I have been following all your recipes for over a year, Me and my husband live in Thailand, He is missing home from time to time. And your channel is the best way I found to comfort him with German recipes. Thank you so much for sharing., I couldn’t tell you enough how grateful Im :))))
My Icelandic friends always sweetened their skyr with dark brown, sticky sugar. delicious! So is date syrup, maple syrup or (for less calories) brown fiber syrup! I would love to try making a plant based version, the only challenge there would be the sour cream. I’ll have to check which culture they use for it… 🤗
Finally...happy to see that you aren't heating milk to 185. I have never figured out why people do that with pasteurized milk. Especially ultra pasteurized.
The skyr protions on the pictures are what I got from 1 liter /4 cups of milk. It's roughly 350 g to 375 g and depends on how much whey you let drain of. The longer you let it drain, the denser it is but it also makes less skyr.
I've never tasted quark or skyr. What is the closest thing you can think of, that most closely resembles in taste? (I'm familiar with US and Latin American foods) Does it taste like yogurt, or more of a sour cream or milk taste? A bit of all of them? Also is the milk and sour cream full fat, or reduced? Vielen Dank!
can you make the Skyr also with goat milk or almond milk or even cocosmilk? as these are I think healthier then cow milk? Which has the highest protein?
@@MyGermanRecipes - WOW, you obviously have cheap milk and sour cream in Germany! $1.78 would only cover a liter of milk here in Norway, for sure not 4 liter, LOL! I pay almost that much for 0.4ltr of coconut milk (which I use to make yoghurt)… ☺️
I explain it in the blog post. Here is the renner link if you buy it: www.amazon.com/NEW-ENGLAND-CHEESEMAKING-Organic-Vegetable/dp/B00DHHOQSA?keywords=rennet&qid=1638222232&qsid=139-8648486-3383950&s=grocery&sr=1-2&sres=B00O1836V2,B00DHHOQSA,B09HYWVY39,B00O182XO8,B0081TO3QY,B00O183LMQ,B013E932IU,B096H86CMZ,B07Y6RC2PQ,B08C56YFJD,B08C4LR4ZV,B07W6SV6V1,B08CP7GK62,B07B9ZLRB4,B01LX8CUE4,B09GLR3CH5,B096W66H97,B08C4RP6D9,B07WYLVWKG,B00EYFKKZC&linkCode=sl1&tag=mygerman05-20&linkId=08fbebbb68a4bb9ab6d371e6739a3a8e&language=en_US&ref_=as_li_ss_tl
My grandmother used to use rennet tablets to make pudding. I have never seen it in liquid form. I love skyr but rarely buy it because of the price. Thanks for sharing. I have been making my own kefir because I like the tart flavor.
Can you use skyr from a previous batch for continuous fermentation or you need to use rennet everytime?
I am making this tomorrow. Thank you for the recipe.
I have been following all your recipes for over a year, Me and my husband live in Thailand, He is missing home from time to time. And your channel is the best way I found to comfort him with German recipes. Thank you so much for sharing., I couldn’t tell you enough how grateful Im :))))
Very good video! I want to try this recipe. Very healthy! Thank you!
What kind of rennet are you using? Where can you purchase the kind you need to make Skyr?
www.amazon.com/NEW-ENGLAND-CHEESEMAKING-Organic-Vegetable/dp/B00DHHOQSA?keywords=rennet&qid=1638222232&qsid=139-8648486-3383950&s=grocery&sr=1-2&sres=B00O1836V2,B00DHHOQSA,B09HYWVY39,B00O182XO8,B0081TO3QY,B00O183LMQ,B013E932IU,B096H86CMZ,B07Y6RC2PQ,B08C56YFJD,B08C4LR4ZV,B07W6SV6V1,B08CP7GK62,B07B9ZLRB4,B01LX8CUE4,B09GLR3CH5,B096W66H97,B08C4RP6D9,B07WYLVWKG,B00EYFKKZC&linkCode=sl1&tag=mygerman05-20&linkId=08fbebbb68a4bb9ab6d371e6739a3a8e&language=en_US&ref_=as_li_ss_tl
@@MyGermanRecipes thank you for the link.
My Icelandic friends always sweetened their skyr with dark brown, sticky sugar. delicious! So is date syrup, maple syrup or (for less calories) brown fiber syrup! I would love to try making a plant based version, the only challenge there would be the sour cream. I’ll have to check which culture they use for it… 🤗
Your channel is an inspiration to me I am German and I love these recipes
Finally...happy to see that you aren't heating milk to 185. I have never figured out why people do that with pasteurized milk. Especially ultra pasteurized.
Hi, thank you so much for this great recipe. I live in France, and we don't have sour cream but only "crème fraîche", do you think it could works ?
What if we don't use Rennet?
Hi. If you use a gallon of milk, how many servings 8 oz servings does it make?
From montreal. Thank you so much.
Can you tell about the grams.
Sugar how many grams in it and fat from on 100 gr. for exemple?
Do you use vegetable or animal rennet? Also do you suggest a 1oz bottle or bigger to start? I am not sure which one to order. Thank you!
I am using vegetable rennet and a small bottle will get you far.
What is the quantity of Skyr you get in the end? Your blog says 4 portions. What is a portion size?
The skyr protions on the pictures are what I got from 1 liter /4 cups of milk. It's roughly 350 g to 375 g and depends on how much whey you let drain of. The longer you let it drain, the denser it is but it also makes less skyr.
I've never tasted quark or skyr. What is the closest thing you can think of, that most closely resembles in taste? (I'm familiar with US and Latin American foods) Does it taste like yogurt, or more of a sour cream or milk taste? A bit of all of them? Also is the milk and sour cream full fat, or reduced? Vielen Dank!
skyr is very similar to nonfat greek yogurt. In the US it is usually sold next to the yogurt. one of the larger brand names is siggis.
Will this work with goat milk?
Yes
can you make the Skyr also with goat milk or almond milk or even cocosmilk? as these are I think healthier then cow milk? Which has the highest protein?
I don't know, you'll have to try.
I have a question please.. did the whole process cost less than $1.78?
Yes, definitely. Even with organic milk. I could make about 4 times of the amount of skyr for that price.
Even If it costs more, at least you know exactly what is in it-that’s worth way more than $1.78 in my humble opinion.
@@judymcgary8336 Agreed!
@@MyGermanRecipes - WOW, you obviously have cheap milk and sour cream in Germany! $1.78 would only cover a liter of milk here in Norway, for sure not 4 liter, LOL! I pay almost that much for 0.4ltr of coconut milk (which I use to make yoghurt)… ☺️
I’ve never heard of rennet. What is it?
I explain it in the blog post. Here is the renner link if you buy it: www.amazon.com/NEW-ENGLAND-CHEESEMAKING-Organic-Vegetable/dp/B00DHHOQSA?keywords=rennet&qid=1638222232&qsid=139-8648486-3383950&s=grocery&sr=1-2&sres=B00O1836V2,B00DHHOQSA,B09HYWVY39,B00O182XO8,B0081TO3QY,B00O183LMQ,B013E932IU,B096H86CMZ,B07Y6RC2PQ,B08C56YFJD,B08C4LR4ZV,B07W6SV6V1,B08CP7GK62,B07B9ZLRB4,B01LX8CUE4,B09GLR3CH5,B096W66H97,B08C4RP6D9,B07WYLVWKG,B00EYFKKZC&linkCode=sl1&tag=mygerman05-20&linkId=08fbebbb68a4bb9ab6d371e6739a3a8e&language=en_US&ref_=as_li_ss_tl
Why is the final product not shown?
All Photos you see in the video, blogpost ... are the final product. These pictures are not bought but I sold some on stock photo platforms.
@@MyGermanRecipes Inserted stock photos aren't the same as opening the cheese cloth and showing us the final product.
Why my milk is separated from whey when I put rennet to milk😢
The purpose of rennet is the coagulation of milk. So it's working as intended.