Skyr with Red Berry Muesli and Honey

Serves 1
Finished serving weight: 271 g

Ingredients

For the homemade skyr
600 g pasteurized skimmed milk
15 g plain skyr with live cultures

For the homemade red berry muesli
80 g rolled oats
10 g rolled rye
75 g fresh strawberries
75 g fresh raspberries

For assembly
150 g homemade skyr
100 g homemade red berry muesli
21 g honey

Method

Make the skyr

1. Clean and sanitize a saucepan, thermometer, spoon and lidded container.

2. Heat the milk to 90 degrees Celsius, stirring regularly. Hold at this temperature for 5 minutes without boiling.

3. Cool to 40 degrees Celsius. Mix the live-culture skyr with a little warm milk, then stir it into the remaining milk.

4. Transfer to the container, cover and maintain at 38 to 40 degrees Celsius for 8 to 12 hours, until set and pleasantly tangy.

5. Refrigerate for 4 hours. Transfer the cultured milk to a fine sieve lined with clean cheesecloth, set over a bowl. Drain in the refrigerator for 4 to 8 hours, until thick.

6. Stir until smooth and weigh out 150 g. Refrigerate any remaining skyr and use within 3 days.

Make the red berry muesli

1. Heat the oven to 85 degrees Celsius. Line a baking tray with baking parchment.

2. Wash and thoroughly dry the berries. Hull and thinly slice the strawberries. Halve the raspberries.

3. Arrange in a single layer on the tray. Dry for 4 to 7 hours, turning occasionally, until thoroughly dry with no moist centres. Remove smaller pieces as they finish.

4. Cool completely, then weigh out 10 g dried berries. Reserve any surplus separately.

5. Combine the dried berries with 80 g rolled oats and 10 g rolled rye to make 100 g muesli.

Assemble

1. Spoon 150 g chilled skyr into a serving bowl.

2. Scatter all 100 g red berry muesli over the skyr.

3. Drizzle with 21 g honey and serve immediately to retain the cereal’s texture.