I’ve been on a health kick for several months now – eating lots of veg and lean meat, cutting out sugar, alcohol and saturated fats. One of my secret weapons has been the Icelandic “yoghurt” skyr. 0% fat and I use it as a salad dressing (mixed with lemon juice and herbs), spread, pasta sauce – you name it.
I read that Icelanders consider skyr as cheese, which got me thinking. I got out some cheesecloth, put a whole tub of skyr in it and hung it over a jug (tied on a wooden spoon). I left it for 24 hours (thanks to J for emptying it regularly!). After that time it was much thicker, enough so I could roll it into balls, which I then put in olive oil with peppercorns, dried chilli and dried herbs.
I had some last night on a piece of beautiful dark Austrian bread I had brought back with me from Vienna, topped with tomatoes and a crack each of salt and pepper. And it was delicious!! It really tasted like some yummy cream cheese, without all the fatty points. It might make a good replacement filling for cheesecake, now that I think about it.
Let me know if you try it!