Loop it.

[eyja]

For those interested, I'm starting a blog specific to the Viking Age and my endeavors in researching it: Norðlendingr. I'm going to continue to post things of that nature here as I have done in the past, but Norðlendingr will be my vehicle for mini-essays/more coherent thoughts. So far the essays have tended towards translation, but other types

Comments

[eyja]

I got my starter from eithni, who got it from Siggi's Skyr -- a New York-made skyr found at Whole Foods. It's a bit expensive and if you use it as your starter, I would suggest using the plain. You could also cheat and start the skyr with buttermilk or sour cream. And of course, I can give you some starter from my batches. :-)

So far, I've used the mysa to make Mysost "whey cheese" (mistakenly known as Gjetost "goat cheese" in the States) [the Old Norse equivalent of this name is Mysuostr]. I've used this recipe from the wonderful Frankhausen's Cheese Page. It's a very unusual cheese, but I like it. And it's a good way of using up quite a bit of mysa. I have also just found a Modern Icelandic recipe that is a little bit more complex, but is essentially the same. Another way of using the mysa that I haven't done yet but intend to is to substitute the water/liquid in bread. And I've also heard that in the Viking Age they used mysa to pickle things like fish, but I'm not to the point of trying it yet and haven't found anything elaborating on it, like if they treated/added anything to the mysa/fish or whether you just put the fish directly in and you were done.