Skyr
Skyr est caseus recens secundum traditionem Islandicam confectus. Lac, cramo sublevato, subbullire et refrigescere sinitur: sub temperatura 37° culturas Streptococci thermophili et Lactobacilli delbrueckii subsp. bulgarici et coagula inoculantur. Skyr sicut iogurtum ad ientaculum sumi solet.
Bibliographia
[recensere | fontem recensere]
- Fontes antiquiores
- saec. XIII ineunte : Egils saga Skalla-Grímssonar cap. 71
- saec. XIV exeunte : Grettis saga Ásmundarsonar cap. 28
- Eruditio
- Alexandra Baumhardt, "Iceland's Yogurt Industry Has an Acid Whey Problem" (23 Iunii 2015) apud Vice.com
- Hallgerður Gísladóttir, Íslensk matarhefð (Reykiavici: Mál og menning, 1999. ISBN 978-9979-3-1846-0) pp. 67-73
- Hallgerður Gísladóttir, "The Use of Whey in Icelandic Houscholds" in Patricia Lysaght, ed., Milk and Milk Products from Medieval to Modern Times: Proceedings of the Ninth International Conference on Ethnological Food Research, Ireland, 1992 (Edinburgi: Canongate Academic, 1994) pp. 123-29
- Natascha Mehler, "From self-sufficiency to external supply and famine: Foodstuffs, their preparation and storage in Iceland" in Processing, Storage, Distribution of Food: Ruralia VIII, 2009 (Brepols)
- Sigriður Thorlacius, "Do you know skyr?" in Petits propos culinaires no. 4; reimpressum in Alan Davidson, Helen Saberi, edd., The Wilder Shores of Gastronomy (Berkeleiae: Ten Speed Press, 2002) pp. 172-176
Nexus externi
[recensere | fontem recensere]- Björn Sigurður Gunnarsson, "Hvernig er skyrgerillinn til kominn?" (11 Aprilis 2003) apyd Vísindavefurinn
- "Skyr – traditionally Icelandic since the age of settlement"