What You Need to Know
Chymosin in rennet cleaves κ-casein at Phe105-Met106, exposing hydrophobic residues that aggregate with calcium ions. This occurs before lactic acid bacteria fermentation, creating a denser para-casein network than acid-coagulated curds.
Produces skyr with superior spoon-standing texture compared to purely lactic coagulation, while maintaining the characteristic tartness through subsequent fermentation.
Key Parameters
Temperature
35°C
32°C - 38°C
Time
40 minutes
30 minutes - 45 minutes
Equipment
Copper vats (traditional)pH meterCurd harp
Steps
- 1.
Skyr (Iceland): Creates characteristic spoon-standing thickness while allowing subsequent lactic fermentation
The Science
Primary Reaction
Proteolysis of κ-casein