MESU OSTUR Laura Brandson
2 gal. milk 1 C. sugar
1 tsp. liquid Rennet ¥2 C. thick cream or 3 T. butter or both

Warm the milk. Add Rennet. When set, break up curd and strain off. Boil the whey
until about 1 pint is left. Then add the remaining ingredients. Cook for %2 hour.
Then beat until cold so that the cheese will be smooth.

SAET SUPA (SWEET SOUP) | Gudrun Bjerring
1 C. prunes ¥2 C. raisins

6 C. water 2 T. lemon juice

1 C. sliced apples Y% C. white sugar

%4 C. sago 2 sticks cinnamon

sherry or red wine (optional)

Boil 1 cup prunes and remove pits - cut prunes into quarters. To water add prunes,
apples, raisins, sago, lemon juice, sugar and cinnamon. Boil until sago is clear.
Serve hot. A little cream can be added if desired. Serves 4.

SKYR Beatrice Boynton

1-2 qt. carton cultured buttermilk

Open buttermilk carton, cover with paper towel. Allow buttermilk to stand on
counter for 2 days or until separated. Place double cloth in collander over bowl,
pour buttermilk in cloth. Gather cloth together and tie securely. Hang from hook
until it stops dripping. Place milk solids in mixing bowl - add % cup sugar and milk
or cream and beat until skyr looks glossy and very smooth. if you like your skyr sour
then don’t drain as long or for a softer skyr beat in more milk or cream. Use electric
mixer for beating if possible.

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