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Insta-pot skyrr

 
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Location: Cascades of Oregon
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I make a gallon of yogurt every two weeks in my insta-pot, it is so easy and consistent.  I make labne {yogurt cheese), farmers cheese, buttermilk cheese occasionally.  We had to go to town to pick up a new stock tank and did some grocery shopping. They had some skyrr in with the yogurt. I always wondered if it was really any different than just plain yogurt, and I had just seen an article on skyrr cheese. So I grabbed some. Now when making labne the yogurt is well yogurt consistency, the addition of the rennet created a nice solid chunk of curd at a little over 50% of whey to curd. It looks as if the draining will take just a fraction of the time with the skyrr vs labne. Can't wait to get back from work and season the skyrr cheese tonight. I'll make a batch of skyrr yogurt to see how it compares to my regular yogurt inoculated recipe.
 
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