Gunnar Karl Gíslason, chef of Restaurant Dill in Reykjavík, and Jody Eddy celebrate the cuisine of Iceland in North.
Skyr is a favorite breakfast item for Icelanders, and this dual-purpose recipe can be served for breakfast or for dessert. Gunnar often serves it to his four children as a comforting wake-up call.
- In a nonstick saucepan, heat the milk over low heat to 200°F (95°C) and keep it at this temperature for 10 minutes. It’s crucial to keep the temperature steady, not allowing it to drop below or rise above, or the skyr will either scorch or not set properly. Stir the milk throughout this process to prevent it from sticking on the pan bottom. Remove the pan from the heat and set aside at room temperature. Let cool to 102°F (39°C). This entire process takes a substantial amount of time, over 1 hour to heat the milk and almost 30 minutes for it to cool to room temperature.
- Add the old skyr, if using and whisk until well blended. Cover with a kitchen towel and let stand at room temperature for 12 to 15 hours (up to 24 hours), until thickened to the consistency of Greek yogurt and the curds have separated from the whey.
- At this point, you can either stir the whey into the skyr to thin it, or drain the skyr through cheesecloth for a thicker consistency. Cover tightly and refrigerate until chilled. The skyr, either thinned with the whey or strained, will keep in the refrigerator for up to 1 week. The whey will keep in an airtight container in the refrigerator for up to 1 week.
- In a bowl, sprinkle the blueberries with sugar and let stand at room temperature for about 30 minutes to soften and sweeten the berries.
- To serve, spoon the skyr into a bowl, spoon the berries over the skyr, and drizzle with a little cream.
Reprinted with permission from North, by Gunnar Karl Gislason and Jody Eddy, copyright 2014, published by Ten Speed Press, an imprint of Penguin Random House LLC.