So we went to a Viking party (like ya’ do) on Saturday, and to get ready I made some food. I started out with some bread. I got a grain mill for Christmas this year (thanks honey!) so I ground some hulless barley to start with. The first batch of bread was barley and oat [...]
Browsing Posts tagged skyr
Bread and general food prep
June 25, 2010
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I started prepping food for the event next weekend on Tuesday or so, and it’s coming along nicely. I’ve made some extra piima, have several bags of hard tack, the eggs are pickling, etc. I made about two quarts worth of sauerkraut, with some fresh dill, spring onions, cabbage and kale, and a little dulse [...]
Skyr
June 7, 2010
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I’ve had some ups and downs making skyr, and no two batches have come out quite the same way. The most reliable I’ve tried so far is based on the recipe in Complete Anachronist #143 “Skyr and Mysa: Viking curds and whey”. The recipe is pretty easy, but very time consuming, particularly heating the milk [...]
Dairy products revisited
May 17, 2010
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I spent some time this weekend rereading some articles on Scandinavian dairy products in the 16th-early 20th centuries. While obviously outside of the Viking period, there is a lot to be gleaned that could easily be applied to recreating Viking dairy products. The first is about what the author jokingly refers to as a Swedish [...]
