Lofoten, Skyr from An Early Meal by Serra & Tunberg ©2013 ISBN 978-91-981056-0-5 pg.


  • 3dl crème fraiche
  • 2L sour milk


  1. Mix together in a pot.
  2. Heat the mixture at low temperature without stirring.
  3. When it starts looking yellowish and cracked, take it off the heat.
  4. Let drain in a cloth for 12 hours.
  5. Be careful to collect the whey. It is excellent to drink as is or to use in other dishes to add acidity
  6. Skyr is what is in the cloth. The consistency and acidity depend on how long you let it drain.
  7. Save some to us as a starter culture in fresh milk for your next batch.


  • This can be cooked in a crockpot, and was probably done in stone crocks in the firepit.
  • Should we save starter culture to hand out?
  • I think I’m going to find a better recipe…..


Page created and published 9/17/21 (C)M. Bartlett (Some parts otherwise copyright)
Last updated 9/17/21