Sýra
Sýra is Icelandic soured skyr whey kept as a household acid store: a drink when diluted, and historically the medium for súrmatur. Fresh leftover whey is not the same material.
Iceland
Recipes by the places recorded in their sources.
Iceland
High risk
Hákarl
A documentary account of Icelandic hákarl, fermented and dried Greenland shark. It describes cultural context and one production study, not a home preparation method.
Skyr
Skyr is Iceland’s thick, tart fresh cheese. This home method cultures skim milk with fresh skyr and rennet, then drains the curd under refrigeration.
Rúgbrauð (Icelandic rye bread)
A dense, gently sweet Icelandic rye loaf leavened with baking powder and baking soda, mixed with buttermilk, honey and molasses, then baked under a lid in a Pullman pan.
Flatbrauð (Icelandic pan-cooked flatbread)
Thin Icelandic flatbreads made from rye and whole-wheat flour with boiling water, shaped into rounds, docked and cooked on a hot stovetop or gas grill.
Viking Age cheese and curds
Soft fresh curd made by draining whey from milk already thickened by bacterial acidification, the simplest point in a northern dairy tradition that also produced skyr, ymer and whey itself.
High risk
Hangikjöt with bechamel and potatoes
A six-person Icelandic Lamb serving recipe for deboned hangikjöt with potato bechamel, pickled cabbage, peas and laufabrauð. It cooks the product; it does not smoke or cure it.