skyr

With tart Greek yogurt, whipped cream, and airy meringue, this may just be the fluffiest cheesecake around.

No-Bake Greek Yogurt Cheesecake Recipe

Getting Ready:

Cooking spray,

For the Crust:

chocolate

unsalted butter

For the Filling:

gelatin

vanilla extract

heavy cream (about 1 1/2 cups; 340 grams)

sugar (about 1 cup; 200 grams)

To Serve:

Chocolate shavings, sprinkles,

Getting Ready: This recipe requires an 8- by 4-inch nonreactive aluminum pan, preferably a loose-bottom style like this custom piece from LloydPans Kitchenware. Otherwise, a springform pan of similar dimensions will work, although it will require more care in handling. In either case, wrap the bottom insert in foil before assembly, then tear away the excess, so the pan sits flat. Lightly grease the pan with cooking spray. 

For the Crust: Add the cookie crumbs, melted butter, and salt to the prepared pan, and stir gently with a fork (or your fingers) until well combined. If needed, season to taste with additional salt. With your fingers, or the bottom of a small glass, compress into an even layer along the bottom of the pan.

For the Filling: In a small bowl, whisk the gelatin powder, water, and vanilla together with a fork until well combined. Meanwhile, combine the Greek yogurt and cream in the bowl of a stand mixer fitted with a whisk attachment and whip until thick and able to hold medium-stiff peaks, about 5 minutes, although the timing will vary depending on both the power of the mixer and specific moisture content of the Greek yogurt. After whipping, transfer to a separate container, cover, and refrigerate until needed, up to 1 hour. Before proceeding, make certain the stand mixer bowl and whip are meticulously clean, as trace amounts of fat may inhibit aeration of the meringue.

For a Stand Mixer With a Bowl-Lift Design: Tear off a long strip of foil and crumple it into a thick ring. Place it in the bottom of a 3-quart saucier, or similarly large, wide pot, and fill with roughly 1 1/2 inches water. Place over high heat until bubbling-hot, then adjust the temperature to maintain a gentle simmer. In a stainless steel stand mixer bowl, combine egg whites, sugar, and salt. Set over the steaming water so that the bowl is resting on the foil ring and touching neither the water nor the pot itself. Cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 8 to 10 minutes. Transfer bowl to a stand mixer fitted with a whisk attachment.

For a Stand Mixer With a Tilt-Head Design: Fill a large pot with a few inches of water. Place over high heat until bubbling-hot. In a large heatproof glass or ceramic bowl, combine egg whites, sugar, and salt. Set bowl over the steaming water, then cook, stirring and scraping constantly with a flexible spatula, until egg whites register 175°F (79°C) on a digital thermometer; this should take no longer than 10 minutes. Scrape mixture into the stand mixer bowl and fit stand mixer with a whisk attachment.

Whip the meringue on high speed until glossy, stiff, and thick, but still warm to the touch, about 4 minutes (again, the timing can vary substantially, so use the textural cues as your primary guide). Near the end of that time, melt the prepared gelatin with a few careful 10-second bursts in the microwave or over the water bath. In either case, it's important that the gelatin is liquified and warm, but no hotter than 212°F. 

Place about 1/3 of the warm meringue in a large bowl, then whisk in the warm gelatin with a balloon whisk, working quickly to be sure the gelatin does not have an opportunity to congeal against the sides of the bow. Whisk in the remaining meringue, followed by the whipped Greek yogurt in two or three additions. Adjust to taste, with additional salt, or extracts of any kind. Immediately scrape into the prepared pan, and smooth into an even layer. Cover with foil and refrigerate until the cheesecake is fully set, with an internal temperature no higher than 40°F (4°C), at least six hours.

Unmolding the Cheesecake: Loosen the sides of the cheesecake from the pan with a thin knife or offset spatula. Place the pan on a large can of tomatoes or a similarly sized object; something tall enough to lift the cheesecake 4 inches from the counter and wide enough to form a stable base. With both hands on the sides of the pan, pull downward to drop the outer ring away from the bottom. Place the cake onto a flat work surface, loosen it from the bottom of the pan with an offset spatula, and transfer to a large, flat serving plate. Wrap thoroughly with plastic and refrigerate until needed, up to 1 week.

To Serve: Top the cheesecake as desired and cut with a large chef's knife dipped in hot water; for clean and tidy portions of cheesecake, pause to clean the blade under hot running water between each slice. Serve chilled.

Troubleshooting: While the approximate cooking times for the water bath are estimations, and will naturally vary from kitchen to kitchen, substantially missing the mark in terms of timing indicates heat levels that are vastly too high or low. When the meringue cooks much too fast, it is prone to scrambling, regardless of how thoroughly the bowl is scraped, resulting in a lumpy texture and eggy flavor. When the meringue is cooked too slowly, excess evaporation will dry the meringue, making it grainy and dense. In either event, adjusting the heat as needed will resolve the issue.

farine de blé, pâte à tartiner, lait, sucre roux, jaune d'oeuf, skyr, poudre à lever

Brioches express à la pâte à tartiner de Marion

200 g de farine de blé

c.à.c de pâte à tartiner

c.à.s de lait

c.à.s de sucre roux

jaune d'oeuf

200 g de skyr

sachet de poudre à lever

Mélanger la farine, la levure, le sucre et le fromage blanc.

Ajouter une cuillère à café de pâte à tartiner à l’intérieur de chaque boule.

Badigeonner les petites brioches avec le jaune d’œuf mélangé à une cuillère à soupe de lait.

https://assets.afcdn.com/video13/20220120/v_648876_HD.mp4

Skyr butter is your new favorite buttery spread - it&#39;s half butter, half skyr, but tastes like whipped butter meets cream cheese. It will keep your butter spreadable and soft, while melting into any warm toast you spread it on. I like adding salt to bring out its buttery (almost cream-cheesy) notes, but you can add cinnamon, spices, whatever you&#39;d like!

Skyr Butter

salted butter (room temperature)

salt

Add the softened butter to a bowl or stand mixer. Use the paddle attachment to beat until soft and fluffy, about 2-3 minutes.

Add the skyr in with the butter and beat on medium speed. It will look separated at first, but continue to beat until both ingredients combine and turn into a &quot;whipped&quot; consistency, about 2-3 minutes.

Sprinkle in the flaky salt and use as you like! This spread can be stored in the fridge for as long as your butter keeps (1-2 weeks, typically) and will remain perfectly spreadable, even when cold.

Are you kidding me?  This is insanely good!  It took me a few grocery stores to find the plain skyr, but it was totally worth it.  I slathered it on some mueseli toast and have plans for smearing it on a bialy in the morning, and a bagel the next day.  Thankfully I only made a half batch - truly addictive.  The flaky sea salt makes it sing.  Thanks!

Scrumptious is this delish marriage of yum and yum! Tx J

Hi there. You're in a diet ? Walk the other way around. This is so good that you'll spread twice the average amount of butter on your slice of bread :D Do you need a way to eat 2 sticks of butter in less time that it takes to say it ? This is the way. This fluffy, soft and tangy butter spread is a match made in in heaven. On breakfast toasts ? Oh my goodness ! It didn't last 3 days I can tell you that.

I don't thank you for this recipe. Oh no I don't ;)
F.
(Merci Justine depuis ma cuisine dans le sud : ce petit goût nordique nous a tous conquis)

Skyr is thick and creamy, similar to yogurt. It is actually a fresh cheese, since rennet is added. It has been made in Iceland for centuries. 

INSTANT POT SKYR RECIPE

Horizon milk (Nonfat (1-4 quarts))

Skyr

Remove the sealing ring and thoroughly wash the sealing ring, inner pot and the lid with very hot water, and put the sealing ring back on.  This is a cultured product so it is important that everything is clean.

Add 1-4  quarts of milk to the inner pot of the Instant Pot.

Place the lid on the Instant Pot and lock.  Check that the valve is in the sealed position.  Select the &quot;yogurt&quot; setting and adjust it to “high” where the display reads &quot;Boil&quot;.  When the program has finished press cancel until it reads off.

Release the valve, open the pot and remove the inner pot.

Cover the pot with plastic wrap and allow the temperature of the milk to drop.  Allow the temperature to drop to 91 degrees F before adding the starter culture. This could take a while, but you could place the bowl on ice to speed it up.

Remove the plastic wrap, add the starter culture and whisk it in for a few seconds.  Crush a tablet of rennet and add it to the milk and starter culture, and whisk it in for a few seconds.

Return the inner pot to the Instant Pot.  Place the lid on the Instant Pot and lock.  The valve can be in either the sealed or unsealed position.  Select the &quot;yogurt&quot; setting. The skyr starter culture is mesophilic, so change the setting to “low” and the time to 24 hours and push start.

Check the thickness of the skyr a few hours before the time when it’s supposed to be ready, since the time required can vary.  When it has thickened and pulls away from the side of the bowl, transfer it to a fine mesh strainer over a bowl to remove the water (whey).

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