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.
Recipes
1504 records with their sources, across 11 categories.
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Recipes
Elevated risk
Spanish-style blue cheese
A moist blue cheese inspired by Cantabrian styles, made with pasteurized milk, a lactic starter and Penicillium roqueforti, then ripened in two stages.
Elevated risk
Halloumi, cow-milk method
A firm cow-milk cheese cooked in hot whey, salted and folded with optional mint. This fresh halloumi keeps its shape when grilled or pan-fried.
Ryazhenka and varenets
Ryazhenka is a Ukrainian and Russian cultured milk made from long-heated, baked cow's milk, cream-coloured and gently sour; varenets is its close relative with a shorter heat treatment.
Elevated risk
Brie, cream-enriched
A cream-enriched Brie with a white bloomy rind and a softening center, made from pasteurized milk with lactic and surface cultures.
Elevated risk
pb.LifestyleandCulture whole-milk ricotta
This 2 L whole-milk acid-set batch is labelled ricotta by the creator: heat below boiling, add acid and salt, rest and drain without pressing. It is separate from whey recovery; yield is unstated.
Canestrato-style basket cheese
A scalded cheese moulded in baskets and re-cooked in its forms in hot whey, made alongside a ricotta from the same milk, then acidified, brined and aged for months.
Matsoni with a countertop culture
A commercial countertop-culture version of matsoni, a Georgian cultured milk. Its room-temperature method differs from the warmer Georgian production process.
Elevated risk
Kashkaval, brine-finished
A yellow stretched-curd cheese made by acidifying, draining and kneading curd in hot brine. This small-batch kashkaval uses a commercial starter and a brine finish.
Elevated risk
Feta-style brined cheese
White cheese made with a lactic starter and rennet, drained without pressing, dry-salted and covered in brine. This home adaptation allows whole milk from different dairy animals.
Fresh chèvre
Fresh chèvre is a soft goat-milk cheese with a gently tangy flavour. This home method uses a combined lactic starter and coagulant, then drains the curd in cloth before salting and chilling.
Piimä with a countertop culture
A thin cultured-milk drink made with a commercial countertop starter. Finnish piimä is a mealtime sour milk with distinct regional traditions.
Feta-style cheese, hot whey-brined
Whole milk set with a mesophilic starter and rennet makes a fresh, crumbly feta-style cheese. Its curds pass through hot salted whey before molding.
Elevated risk
Labneh (Soframiz refrigerated method)
A cold-drained labneh method excerpted from the Soframiz cookbook: plain whole-milk Greek yogurt is lightly pressed in cheesecloth and refrigerated overnight, up to two days. This is distinct from Gavin Webber’s 2018 cupboard-drained batch.
Elevated risk
Lemon paneer
A half-gallon milk batch is coagulated with lemon juice, rinsed and pressed into fresh paneer for sweets or savoury dishes.
Home-style Neufchâtel
Pasteurized milk cultured with buttermilk or yogurt and set with rennet makes this soft, smooth Neufchâtel-style cheese, pressed into small forms and chilled.
Cultured butter
Cultured butter is churned from cream soured with lactic cultures. Its lightly tart flavour comes from the cultured cream, which separates into butter grains and buttermilk.
Baked milk (toplyonoe moloko)
Baked milk is an Eastern European preparation of milk held at high heat for hours until it turns cream-coloured with a cooked, mildly sweet flavour, without any fermentation.
Elevated risk
Goat whey ricotta
Cornell’s goat-dairy recipe combines fresh whey with whole goat milk, lemon juice and salt to recover a small amount of soft ricotta curd.
High risk
Cultured queso fresco
Cultured buttermilk, pasteurized milk, vinegar and rennet make this soft, crumbly queso fresco by a New Mexico home method adapted from Washington’s Abuela Project.
Elevated risk
Paneer with raspberry sauce
This Ukrainian caption batch uses 3 L milk, lemon, salt, sugar and mint, presses curds for 6–8 hours, then fries the cheese and serves raspberry sauce. Yield is unstated.
Elevated risk
Siedlisko TV paneer
This Polish caption batch uses 5 L milk and about 12–13 tablespoons lemon juice, rests 10 minutes and presses beneath two 2 kg jars for at least two hours. Measured yield is unknown.
Elevated risk
pb.LifestyleandCulture paneer
A source-specific 2 L paneer batch boils milk, adds lemon juice or vinegar gradually, then cold-rinses and presses curds for one to two hours. Yield and qualified process review are absent.
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
Grilled Oscypek with cranberry
Small Oscypek are grilled until the exterior is crisp and the cheese softens, then served with cranberry, goji berries and mulberries.