Nordic Cuisine

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@Roksy1212 20 күн бұрын

👍👍👍👏👏👏😋😋😋❄🎅🎄

@Roksy1212 20 күн бұрын

Thank you very much! 😍😋. Y'r wonderful woman😊! 🙏🙏🙏😊👏👏👏🎄❄🎅

@collette2908 22 күн бұрын

Beautiful! But you started with buttering and crumbing individual baking rings, and you put dough in one of the rings, then we never saw them again. You must have decided to use parchment paper rings instead? Kind of confusing.

@MasonGlassett Ай бұрын

I am looking to make this, I just watched another video and that lady did not use the rennet and the skyr seemed to turn out fine. Does anybody know any perks or drawbacks from using it versus not using it?

@Tom-q9z5s 2 ай бұрын

How do you get it thicker?.

@SambasWithSophie 2 ай бұрын

Thank you. I’ve been longing for real skyr. The “skyr” sold in the US is essentially yogurt, maybe with a different culture, but not skyr as it doesn’t have rennet.

@eloycassa2068 4 ай бұрын

Thank You for the wonderfull recipe

@ginabisaillon2894 5 ай бұрын

Instead of adding whipping cream I just whip the skyr itself that's how I learned to make it. it's fantastic!

@ginabisaillon2894 5 ай бұрын

You can buy freeze- dried cultures that are specifically for making skyr.

@npete55 6 ай бұрын

I have been buying the Icelandic skyr at the supermarket… now I can’t wait to make my own! Thanks for this video!

@Шайнааа 9 ай бұрын

What about capers for the Remoulade?!

@billokonski1448 10 ай бұрын

Will more rennet make it thicker?

@svartursteinn 9 ай бұрын

If you want it thicker you let it drain in the cloth for longer.

@buttercream1183 Жыл бұрын

Is this filmed at a museum?

@IllIlIlIIllIll Жыл бұрын

Why my milk is separated from whey when I put rennet to milk😢

@MrJakson112 Жыл бұрын

why are they interviewing seppos about nordiv cuisine?

@nbenefiel Жыл бұрын

We used to have a huge Norwegian Christmas party every year. I’d make about a thousand cookies, cakes, roast tenderloin, meatballs, mashed potatoes, brown beans, several kinds of herring, and some lutefisk. I just don’t have the energy anymore, but I still make the cookies.

@rmatakovich Жыл бұрын

What a beautiful lovely lady you are! Thank you!

@rikidecesare7212 Жыл бұрын

Why starting with skimmed milk if you end up adding cream before eating it. What is the point ?

@freedragonfly Жыл бұрын

I loved this! Tusen takk!

@Sourpusscandy Жыл бұрын

I bought some Skyr to use as culture to make more, bought the rennet tablets and making it with an instant pot. I usually make yogurt, thought I’d try something different. Thanks for the nice how-to. Very easy to follow.

@mariaparayno1340 7 ай бұрын

Can you share your method for doing this in an instant pot? I’ve made yogurt using Fairlife whole milk and 3 tbsp of my favorite yogurt and select the yogurt button and leave it for 10 hrs +. Is it the same way to make skyr?

@aslinur4 Жыл бұрын

lf you wet the muslin before you put the curds on it you curds would not stick to it.

@tomreodorfelgen7367 Жыл бұрын

Hey nordic cuisine dont forget when you make sourcream porridge (rømmegrøt) or rømmegraut we must take the butter out after mix sourcream and flour before stir in milk and before serve just like norway farmers do i think

@nordicsoundchannel Жыл бұрын

You’re the best! Been making my own cheese for so long but always been intimidated by the “leave milk in your oven overnight” idea for skyr. Just did this myself and finished up this morning and it was so easy and satisfying thanks to the way you walked us through it. Thank you!

@JulieRugland Жыл бұрын

Are you using powdered sugar or granulated sugar?

@gasgazman9698 Жыл бұрын

im getting hungry...... and im danish.

@liavivryyanni9276 Жыл бұрын

Can I use Skyr with blueberries? because I can't get here the plain Skyr

@ratnesh6674 2 жыл бұрын

Prep method is exactly like greek yoghurt then how does it have higher protein content?

@heimwerker4944 2 жыл бұрын

Best cinnamon Rolls I ever have tried 😊

@kathleentwomey8431 2 жыл бұрын

Did I miss how long to bake the rings?

@kathleentwomey8431 2 жыл бұрын

What is the white tub And where would you buy it??

@mitchell152 2 жыл бұрын

make it with buttermilk

@bobthrasher8226 2 жыл бұрын

If you use pasteurized milk from a freshly opened container I wonder if you can skip the "hot" part of the process?

@bobthrasher8226 2 жыл бұрын

FYI, "ski-ya" is the Icelandic pronunciation I was told by someone who travels to there from EU. Is that correct?

@SchnuffiJames 2 жыл бұрын

I make kefir and I double ferment it what do think of adding a bit of store bought Skyr to the second Kefir ferment.

@auroreclaine6964 2 жыл бұрын

combien de litre de lait SVP .car vous ne le dite pas sur votre recette MERCI

@willemh3319 2 жыл бұрын

to prevent burning also with these pans ,not an ovem🤣 i use a tawa under it a tawa is a steel flatbread pan from south asia thick steel plate works very good use it under the crueset pan too is a belgian enemalled pan not dutch

@ItSamiraclelol 2 жыл бұрын

Where do you leave it for 12-24 hours in a warm environment? Inside the oven? On the kitchen counter? What temp is warm?

@pennyflaherty1448 2 жыл бұрын

Oven or microwave will do just to keep cold air from it , if cold weather I put it in the airing cupboard 🤔

@danbev8542 8 ай бұрын

Same process for yogurt…I heat my oven at its lowest temperature for 10 minutes, turn it off & put the pot in the oven for 12-24 hours. It’s usually still warm when I take it out.

@autumnr9584 2 жыл бұрын

This is beautiful. Thank you. We use this as a wedding cake now in our Danish-Canadian family. We are wondering though...we have to make the cake and DRIVE 10 hours to the wedding location. Once we arrive we still have 36hrs before the wedding. Is there a way to keep the cake from spoiling? This part is not something we were able to earn from Grandma before she passed. Please help if you can?

@2RANbit 2 жыл бұрын

As far as I could make it out, Skyr may be made in Iceland, but the recipe is actually from Greece. It is a strained product.

@einsiol 2 жыл бұрын

Strained yogurt is not unique to Greece and has had a long history throughout the world, From India, Middle East and throughout Europe. Skyr however produces a different substance from yogurt, and it was a known product in Norther Europe until it was forgotten for centuries everywhere but Iceland. Skyr probably came from experimenting with strained yogurt a long time ago.

@einsiol 2 жыл бұрын

@Lisa Mathis The making of skyr was lost to Scandinavia centuries ago, and its tradition was only kept in Iceland. Skyr only came to modern Scandinavia about 20-30 years ago, brought from Iceland. Skyr can only be made with the bacteria culture that came from Iceland. The word skyr had also disappeared from the Scandinavian languages, and only brought back to them as an Icelandic loan word. Skyr has been a stable of Icelandic food culture for all its history, that is not the case for Norway, Sweden or Denmark that only relearned of its existence, as they relearned a lot of lost traditions and stories that were only preserved in Iceland.

@mariaparayno1340 7 ай бұрын

@@einsiolfascinating history. Thank you!

@justinalecorellana 2 жыл бұрын

This is safe? All of my life I've thought anything dairy left out at room temp is bad after 2 hours. I'd never drink milk I left out for 24hours. Strange how this works 😐

@michyoung77 2 жыл бұрын

Thanks for the recipe, Anna! Me and my little brother made it yesterday and are enjoying it today, and it's wonderful! I have a new favorite dairy product!!!

@meowmeow17757 2 жыл бұрын

love this page!

@Sindrijo 2 жыл бұрын

You can also keep the whey and make 'Mysingur'/'Prim'/'Messmör by reducing it and adding a bit of salt, and then sweetening it with sugar and a bit of cream. What you end up with is a spreadable brown (carmellized) sweetened whey spread, it's great on bread together with some Nordic style salami.

@mariaparayno1340 7 ай бұрын

Ah! I didn’t know the whey could be used like this. I have been throwing it out 😮

@ysidromartinez1863 2 жыл бұрын

Oh waaaaao, simple rich🤣🤣👍👍👍👍

@ysidromartinez1863 2 жыл бұрын

First delicious mmmm🤣🤣🤣🇩🇴👍👍👍

@TheNourishedNation 2 жыл бұрын

We make the same thing here in india but we leave it for a longer time till it solidifies. It’s called “Paneer” or “cottage Cheese” here in india and yes, it has high protein content. I love it! Goes great in salads as well as gravies and rice! 🤌🏻💖

@einsiol 2 жыл бұрын

Skyr is meant to be left longer until it is solid, more like a block of cheese. It's no longer sold that way, when you buy skyr from the store, it usually what we call "hrært skyr" or "stirred skyr", where it has been mixed with a bit of cream, or something similar, to soften it up and give it a texture that is a bit similar to yogurt. Skyr naturally is very sour. Skyr is basically all made with the same culture strain that comes from Iceland and has been cultivated from a practise that used to be common in Europe more than 1000 years ago.

@Sourpusscandy Жыл бұрын

Paneer is different, curdled with lemon or vinegar.I have made it, but much prefer store bought.

@mia-y1908 2 жыл бұрын

We just got back from Iceland and this is what I’ve been missing the most

@markshaw1966 2 жыл бұрын

Look's delicious

@opheliahamlet3508 2 жыл бұрын

Mrs. Gift this is gorgeous! I've never seen one this perfect and this tall. It's exquisite. Thank you for taking the time to show us exactly how its done. I've searched everywhere for the individual ring molds. Did you say that yours are from your mother? Are they still being made and where might I find them? Thanks again for sharing your culinary gift with us.

@umamibrew 3 жыл бұрын

Can you make this skyr without the rennet?

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