» $3 .«

23. Buttermilk Skyr

5s gal. Lucerne buttermilk

Open the top of the carton and cover with a sheet of.
Kleenex. Let stand 72 hours on top of the refrigerator
or any other warm place. Cover a sieve of suitable size
with a wet square of thin factory cotton. Place sieve
over a bowl and.pour the.contents of the carton into

the covered sieve. Let stand, preferably in the sink,
until the liquid has drained into the bowl. Roll the
skyr out of the cloth into a bowl and beat until smooth,
Store in refrigerator.

Serve with sugar and cream or maple syrup.

> , ghyt
4 qts. milk 2 T. starter
5 C. milk 12 drops rennet

£

Scald eHaymetes ends let cool to 89°F. Stir together
the 4 cup of milk and the 2 T. of the starter and mix
in with the milk. Add the 12 drops of rennet and stir
well. Set aside for 24 hours, when the milk should
have curdied. Strain through a bag made from three
thicknesses of cheesecloth. Serve with sugar and cream
or fresh berries or fruit. a

Note: If you have no skyr on hand for the starter,
take 2 eggs, % cup sour cream, 1 T. sugar. Mix and
beat thoroughly.