Help with Skyr
I’ll try to keep this brief so as not drop a wall of text.
I’m having a tough time chasing curds out of my homemade skyr. I’ve experimented with different strainers (eg. Flour sackcloth, 90 grade cheesecloth), total strain time and incubation time. I’ve read that when it comes to homemade skyr, a little chunkiness can be expected. I would prefer a smooth skyr, however. I would prefer not to have to add a step to the process whereby I put the finished product (or partially strained product) into a blender. I get the same result whether I’m incubating in a glass jar or freezer bag. I’ve wondered if I’m not handling the finished product carefully enough, but honestly I think I am.
For more context, I’m denaturing at 185 degrees Fahrenheit for 30 minutes, cooling to 105, adding starter (mixing well) and then incubating at 110 for 10 to 12 hours. Then straining for 4 to 6 hours. I’m using a sous vide and a probe thermometer so I’m confident that I’ve got my temps locked down.
Any of you experts here have any suggestions? I’m open to feedback and happy to answer questions about my process to uncover potential blind spots or flaws.
Edit: I’ve been using skim milk. I understand that whole milk could return creamer results. I’m hoping to continue to use skim milk. For the first handful of batches I used Siggi’s for the starter. I’m in the middle of activating an heirloom as i type.