レンネットなしで培養できるタイプのものらしい。
>伝統的なスキールは、スキムミルクから作られ>アイスランドではヨーグルトよりもメジャーなアイテム>クリームチーズなどの柔らかいチーズの仲間>ヨーグルトに使われる種菌はより酸味があり、あっさりした味わい>スキールの種菌はよりまろやかで、コクのある仕上がり
>スキール(Skyr)はアイスランド原産の発酵乳で,スターターには乳酸菌と酵母を含むという。
>What’s this about rennet?>Neither brand lists rennet, a thickener. Although rennet is advocated by some, I have it on good authority (an email from a company that makes this stuff commercially) that rennet is not necessary if your live cultures are plentiful and active.>Skyr is thicker than Greek yogurt and contains a higher level of protein than other yogurts. This makes sense when you consider it takes 4 cups of milk to make one cup of Skyr.>Traditionally, Greek yogurt requires 2 cups of milk to make one cup of yogurt.
>The recipe:>1 litre skimmed milk and a tablespoon of regular skyr>Let it cool to 39C/102F>Let the milk stand at room temperature for 12-15 hours (or at most 24 hours), until it has thickened to the consistency of Greek yoghurt and the curds have separated from the whey.
>牛乳が200mlに対し約130~140kcal、低脂肪牛乳が約85~100kcal、そして無脂肪乳が約65~90kcal