Key Parameters

Temperature

42°C

40°C - 45°C

Time

5 hours

4 hours - 6 hours

Equipment

IncubatorThermometerSanitized containers

Steps

1.
Skyrkleif (Icelandic) (Westfjords, Iceland): Base for traditional rye flatbread topping with fermented complexity
2.
Tzatziki Skyr Fusion (Greek-Icelandic) (Athens, Greece (modern adaptation)): Provides thicker texture than yogurt for garlic-cucumber sauce
3.
Skyr-fermented hot sauce (New Nordic) (Copenhagen, Denmark): Lactic acid bacteria modify capsaicin perception