2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
We have yoghurt, which we are famous for in the world, but Icelanders also have a similar dairy culinary miracle. It's called skir and is practically a fermented dairy food. It is very similar to strained yogurt in our country, but the protein content of the ski is much higher and the fat content is much lower - only 0.2 percent.
In terms of receiving technology the skir is Icelandic cheese. It is obtained in a similar way to other types of cheese in Iceland. Cow's milk is curdled with rennet until the product is obtained.
Today skir is made only with skim fresh cow's milk, but for the first dairy products skir sheep's milk was also used.
The production technology is not complicated. The milk is boiled and then cooled to 37 degrees. It is fermented and left to ferment for about 5 hours. Then cool to 18 degrees. Pasteurize and strain to remove whey.
The milk temptation has yeast active at low temperatures, and this is the unique moment in skiing that distinguishes it from yogurt.
For Icelanders, skir is still associated with the idea of a staple food with a long history. It is believed that it was prepared in Scandinavia, and then the Vikings brought it to Iceland when they settled there 1,100 years ago. The ski settles permanently in the Icelandic food diet, but is forgotten outside the cold little country. The very name skir refers to the final product - a thick milk mass without whey.
This pleasant dairy product is consumed in different ways - with fruit, as an addition to a salad, on a smoothie or spread on a slice.
What are the useful qualities of a ski?
Potassium, calcium and magnesium are contain in the ski, are essential for heart health. Calcium is an essential element for bone strength, and has a beneficial effect on blood pressure.
With skin you can successfully control blood sugar levels, thanks to high protein levels and at the same time low carbohydrate content. As in all dairy products, the content of probiotics is excellent and they play a positive role in the intestinal flora.
The satiating ability of the ski makes it a complete food and creates opportunities for it to be included in various diets.
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