Name: How Icelandic Skyr Yogurt Cheese Is Made | Regional Eats
Uploaded: 2020-11-06T18:16:50.000Z
Duration: 11 min 10 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

and it's so unusual that it's not even really a cheese.

His creamery was first devoted to making ice cream,

but he later started to make skyr with the leftover milk

Þorgrímur Einar Guðbjartsson: Why do we make skyr

and butter is only maybe 3% of the milk quantity.

That's a lot. You have to store it somehow.

Preserving, making food, it's in my genes.

And it gives you really good fulfill at the end

I can provide my family, my kids, myself with everything.

Ju: Einar makes skyr once a week all year round

the milk from its cream and then pasteurizing it.

Einar: Pasteurization temperature is about

Otherwise it has influence on the texture of the cream.

If it's too low, for example, you will have less cream,

and if it's too high, you will also have less cream,

they will sort of go on a big party in the heat.

The fat is lighter in weight than the milk.

Centrifugal separator, which goes very fast.

And the main source of the milk, which is water,

and go out the other way as skimmed milk.

so it's a little bit heavier than normal cream

I enjoy myself in the creamery. It's because I like cream.

Ju: Oh, right, you like cream, yeah. [both laugh]

Ju: The whole process of making skyr, how long does it take?

Ju: And how long will you leave that for now?

So, as soon as the whey starts to come out of the product,

it's ready to cool down and start the next process.

Ju: Because there's 23 hours of sunlight,

Einar: I avoid sleeping in the summertime as much as I can.

I really enjoy, for example, at 1 o'clock last night,

I went outside here with my cup of coffee.

There was no wind, there was not a sound from the birds,

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How Icelandic Skyr Yogurt Cheese Is Made | Regional Eats

literally

process

consume

texture