Lime cream skýr cake (J. Fitzgibbon)
*Skyr is a thick, Icelandic yogurt*
First grow your limes....
Line a loose bottomed cake tin with baking parchment.
Melt butter (1stick) very gently. Approx 100g
Put Graham crackers (10oz) into a plastic bag. Bash with a rolling pin until reduced to rubble.
Add some ground ginger (1/2 tsp) to bag. Shake. Not you, the bag.
Add crumbs to melted butter (off heat) and press into prepared cake tin.
Put into freezer while making the filling.
Shave some strips of peel off a lime, for decorating. Zest the rest of it. Squeeze it and a couple more.
Put Skýr (plain, large pot) into a bowl. Stir in sugar (3 TBS) and add lime juice to taste (4 TBS). Add some of the zest (3 large pinches). Beat well together. Taste and adjust as required.
Whip cream (1 to one & half cup heavy whipping) in a separate bowl until soft to stiff peaks consistency. Not butter! Then add to skýr mix, stirring thoroughly but lightly.
Pour skýr/cream mixture onto prepared base. Smooth the top and decorate with reserved zest and peel.
Refrigerate until time to serve. Can be frozen, but takes a couple of hours to defrost.
Accompaniments: sweet fruit purée, crème de cassis, etc, etc.
- 1 quart whole or 2% milk
- ¼ cup vinegar
- 4 cups NON-ultra pasteurized half & half
- 1 cup NON-ultra pasteurized heavy cream
- 2 tbsp buttermilk
- 1 tsp salt
Fromage Blanc (aka Farmer’s Cheese!)
- 1 quart of whole or 2% milk
- 1 cup buttermilk
- 2 tsp of vinegar (any type) or lemon juice
- ¾ tsp salt
- 1 quart of whole, 2%, or soy milk
- 2 tbsp of yogurt that’s already made, or some “yogurt starter” according to package instructions
Variations: Can use coconut milk, or nut milk (made by blending equal parts water and nuts). Can use the coconut milk in place of the water when making nut milk. Harder nuts require pre-soaking for several hours.
Labneh (Middle Eastern Yogurt Cheese)
Follow instructions for yogurt above. After yogurt has developed for 6-12 hours, pour into a cheesecloth-lined colander over a catch bowl. Tie the corners of the cloth into a ball, wrap the ends around a wooden spoon, and rest the spoon over the catch bowl or the edges of your sink, allowing it to drain for 8-12 hours. When finished, use as a sweet or savory spread, adding salt and herbs or use with honey, cinnamon, and dried fruit.