BEERKORE

Years ago on a trip to Iceland, I became acquainted with an Icelandic food called Skyr. It is sort of like strained yogourt like labneh. Recently I was reading the wikipedia article on skyr, and noticed it is made with a variety of bacterias, one of them being Lactobacillius Delbruckii. Lactobacillius Delbruckii is present on malted barley, and is the chief ingredient in making sour mashes, and acidulated malt. Which got me to thinking, could I make a facsimile of skyr with malted barley? Figured it was worth a shot.

Yes, it indeed was 2235 when I did this. Was a Saturday too. Some people spend their Saturdays snorting coke, and getting herpes. I make cheese like substances. Here the low quality milk is being heated to 49c, which is the optimal temperature for lactobacillius growth.

Please ignore my dirty quarter-round. One cup of good ol’ malted 2 row barley from Canada Malting.

Glorious cheese cloth. Fuck is my floor ever dirty.

Once the temperature was reached, and the bundle of bacterial joy was added to the milk, it was now time for the rennet. Most cheese recipes call for a quarter or half a tablet. Fuck that. I am too lazy for that shit. Again, please ignore the random dirt on my counter.

ha! Success! The Delbruckii was able to produce enough acid to curdle the milk.

Allowing the final bit of whey to drip out of the curd.

Whatever I made turned alright. By far not skyr in any respect. Closer to your standard farmer’s cheese. The sour lemony tartness from the lactic acid definitely comes through. All in all, a worthwhile culinary experiment.

Shake it to the Ground Honey Rye

1.060SG

1.010FG

30ibus

6.6%abv

23 litres

2row 60% 3.6kg

honey 12% 560g

rye 15% 1.15kg

wheat 5% 290g

munich 5% 300g

special b 3% 200g

Cascade 6.4%aa 34g  23 ibus 90 minutes

Cascade 6.4%aa 20g   7 ibus 15 minutes

Cascade 6.4%aa 30g Whirlpool

Fermentis T-58 @ 30c