Traditional Icelandic Skyr Production

Visiting a creamery in West Iceland provides an opportunity to learn about traditional Skyr, an Icelandic yogurt-like cheese, and its production process. The owner, Pogova Einar Gobyarsen, shares his knowledge on the significance of Skyr in Icelandic culture and the steps involved in making it from leftover milk after cream is removed for butter production.

Milk Preparation and Separation

The production process begins with milk that needs to be heated to around 50 degrees Celsius for separation to achieve the right texture of cream. If the temperature is too low or too high, it affects the fat molecules, resulting in less cream. A centrifugal separator is used to spin the milk and separate the fat molecules from the water, producing cream that is around 53-56% fat.

Fermentation and Cooling

A batch of milk is then fermented, which takes around 24-30 hours. After fermentation, it needs to be cooled down to 20 degrees to stop the process, then stirred for 3-4 hours. This step is crucial in developing the texture and consistency of the Skyr.

Draining and Texture Development

The milk is then poured into linen bags to slowly drain and achieve a smoother texture, similar to preserving food in the past. The consistency of the product changes as it becomes cheese, with bacteria transforming it into a soft and wobbly texture, like jelly or a pillow. The goal is to achieve a silky smooth consistency, with small particles joining together successfully. This process can take around 10-20 hours, resulting in a significant reduction in weight, from 20 kilos to 5 kilos, and a dry, flexible, and smooth substance.

Final Products and Flavorings

The final product can be consumed as is or with added flavorings, such as lemon. Additionally, a rub-up syrup can be made from a harvest, using sour Skyr and rhubarb, sweetened with sugar, giving it a tasty and creamy yogurt-like texture, despite containing no cream. The product is now complete with added sprinkles, making it enjoyable to eat.

Key Steps in Skyr Production

Heating milk to 50 degrees Celsius for separation
Using a centrifugal separator to produce cream
Fermenting milk for 24-30 hours
Cooling and stirring the milk
Draining the milk in linen bags to achieve a smooth texture
Adding flavorings or using the Skyr to make other products, such as syrup

Key Vocabulary

Term	Definition	Example Usage
Skyr	A traditional Icelandic yogurt-like cheese made from milk.	The creamery produces Skyr using leftover milk after cream removal.
Centrifugal Separator	A device used to separate fat molecules from water in milk.	The centrifugal separator is used to produce cream with 53-56% fat.
Fermentation	A process where microorganisms convert milk into a new substance.	The milk is fermented for 24-30 hours to develop the Skyr’s texture and consistency.
Draining	The process of removing excess liquid from a substance.	The milk is poured into linen bags to slowly drain and achieve a smoother texture.
Rub-up Syrup	A sweet and creamy syrup made from Skyr, rhubarb, and sugar.	The rub-up syrup is made from sour Skyr and rhubarb, sweetened with sugar.
Texture Development	The process of changing the consistency of a substance.	The Skyr’s texture develops as it becomes cheese, with bacteria transforming it into a soft and wobbly texture.
Centrifugation	The process of using a centrifuge to separate substances of different densities.	Centrifugation is used to separate the fat molecules from the water in milk.
Butter Production	The process of making butter from cream.	The cream is removed from the milk for butter production, and the leftover milk is used to make Skyr.
Flavorings	Substances added to a product to give it a specific taste or aroma.	The final Skyr product can be consumed as is or with added flavorings, such as lemon.

Watch The Video

How Skyr Is Made In Iceland | Regional Eats

Vocabulary Quiz

1. Which word means ‘a device that uses rotation to separate substances of different densities’?

A) Fermentor
B) Centrifugal separator
C) Linen bag
D) Creamery

2. What is the primary purpose of heating milk to around 50 degrees Celsius in Skyr production?

A) To kill bacteria and extend shelf life
B) To change the flavor of the milk
C) To achieve the right texture of cream for separation
D) To speed up the fermentation process

3. What is the result of fermenting milk for 24-30 hours in the Skyr production process?

A) The milk becomes a solid
B) The milk is ready to be consumed
C) The milk is transformed by bacteria into a soft and wobbly texture
D) The milk is spoiled and cannot be used

4. What is the purpose of stirring the milk for 3-4 hours after cooling it down to 20 degrees Celsius?

A) To add flavorings to the milk
B) To separate the cream from the milk
C) To develop the texture and consistency of the Skyr
D) To speed up the draining process

5. What is the final weight of the Skyr after draining, compared to its initial weight of 20 kilos?

A) 10 kilos
B) 15 kilos
C) 5 kilos
D) 25 kilos

Answer Key:

1. B
2. C
3. C
4. C
5. C

Grammar Focus

Grammar Focus: Passive Voice in Technical Processes

The passive voice is used to describe processes where the focus is on the action rather than the person performing the action. In the context of traditional Icelandic Skyr production, the passive voice is used to explain the steps involved in making Skyr, such as “the milk is heated”, “the cream is removed”, “the milk is fermented”, and “the Skyr is cooled”. This grammatical structure is suitable for CEFR C1 level learners as it requires an understanding of how to use the passive voice to describe complex processes and technical procedures. For example, “The milk needs to be heated to around 50 degrees Celsius for separation” can be rewritten in the passive voice as “The milk is heated to around 50 degrees Celsius for separation”. Another example is “A centrifugal separator is used to spin the milk” which can be rewritten as “The milk is spun using a centrifugal separator”. The passive voice is particularly useful in technical writing as it allows the writer to focus on the process rather than the person performing the action, making the text more concise and easier to understand.

Grammar Quiz:

Choose the correct sentence in the passive voice:

1. The Skyr is made by Pogova Einar Gobyarsen.

a) The Skyr is made by Pogova Einar Gobyarsen.

b) Pogova Einar Gobyarsen makes the Skyr.

c) The Skyr makes Pogova Einar Gobyarsen.

d) Pogova Einar Gobyarsen is made by the Skyr.

2. The milk is separated at a temperature of 50 degrees Celsius.

a) The temperature separates the milk.

b) The milk separates at a temperature of 50 degrees Celsius.

c) The milk is separated at a temperature of 50 degrees Celsius.

d) A temperature of 50 degrees Celsius is separated by the milk.

3. The cream is removed from the milk using a centrifugal separator.

a) A centrifugal separator removes the cream from the milk.

b) The cream removes the milk using a centrifugal separator.

c) The milk is removed from the cream using a centrifugal separator.

d) The cream is removed from the milk using a centrifugal separator.

4. The Skyr is cooled to 20 degrees Celsius after fermentation.

a) The fermentation cools the Skyr to 20 degrees Celsius.

b) The Skyr cools to 20 degrees Celsius after fermentation.

c) The Skyr is cooled to 20 degrees Celsius after fermentation.

d) The fermentation is cooled by the Skyr to 20 degrees Celsius.

5. The final product can be consumed as is or with added flavorings.

a) The flavorings are added to the final product.

b) The final product adds flavorings.

c) The final product can be consumed as is or with flavorings added to it.

d) The flavorings consume the final product.

Answer Key:

1. a) The Skyr is made by Pogova Einar Gobyarsen.

2. c) The milk is separated at a temperature of 50 degrees Celsius.

3. d) The cream is removed from the milk using a centrifugal separator.

4. c) The Skyr is cooled to 20 degrees Celsius after fermentation.

5. c) The final product can be consumed as is or with flavorings added to it.