Skyr with berries

Method 7 steps

1. 1

   Heat the milk to 85 °C, stirring, and hold it ten minutes without letting it boil.

2. 2

   Cool the milk to 40 °C by standing the pot in cold water.

3. 3

   Slacken the starter with a ladle of the warm milk and stir it back into the pot.

4. 4

   Add the rennet, stir for a few seconds and cover the pot.

5. 5

   Leave it somewhere warm for twelve hours, until the mass sets into a firm curd.

6. 6

   Turn the curd into a cloth and hang it over a bowl for six hours to drain the whey.

7. 7

   Whisk the skyr smooth and serve it with bilberries, cream and oats.