Skyr with berries

Ingredients

Quantities for 6 servings.

• 4 l Skimmed milk
• 100 g Skyr or yoghurt as starter
• 2 pinch Rennet
• 400 g Bilberries
• 150 ml Cream, to serve
• 60 g Sugar
• 100 g Rolled oats, to serve

Method

1. Heat the milk to 85 °C, stirring, and hold it ten minutes without letting it boil.
2. Cool the milk to 40 °C by standing the pot in cold water.
3. Slacken the starter with a ladle of the warm milk and stir it back into the pot.
4. Add the rennet, stir for a few seconds and cover the pot.
5. Leave it somewhere warm for twelve hours, until the mass sets into a firm curd.
6. Turn the curd into a cloth and hang it over a bowl for six hours to drain the whey.
7. Whisk the skyr smooth and serve it with bilberries, cream and oats.