Ingredients
Whey
- the whey drained from making skyr, or from straining thick yoghurt
To drink
- cold water, to dilute
- a little sugar or honey, if wanted
For preserving
- clean barrels or jars
- cooked meats such as lamb, blood pudding or ram’s testicles
Note
- this is a by-product rather than something made on its own
Directions
- Line a sieve with muslin and set it over a deep bowl. Tip in the yoghurt and let it drain in the fridge. Several hours gives thick strained yoghurt and a bowl of whey.
- Discard it if it smells wrong. Pour the fresh whey into a clean container. Cover it with a cloth rather than a sealed lid.
- Leave it at room temperature for a few days. It will grow noticeably more sour as the bacteria keep working.
- Taste it once each day as it sours. Fresh mysa is too sour and too intense to drink neat. Adjust the dilution to your own taste. Sweeten it with a little sugar or honey if you want.
- Chill it thoroughly and serve it very cold. The food to be preserved must be cooked first. Let the cooked food cool completely before it goes in. Pack it into clean jars or a barrel.
- Pour over enough soured whey to submerge it completely. Nothing should be sticking out above the liquid. Set a clean plate or a weight on top of the food.
- Check it every few days and top up the whey if the level drops. Store it somewhere cold rather than at room temperature. Rinse the whey off before serving preserved food.
Technique
- Mysa is the whey drained from skyr and is a by-product rather than a made thing.
- For preserving, everything must stay fully submerged, since anything above the surface spoils.
- Dilute it with water for drinking, since neat whey is too sharp.
Substitutions
- Whey from straining thick natural yoghurt.
- Commercial mysa, sold in Icelandic shops.
Variations
- Drunk diluted and lightly sweetened.
- Used to preserve boiled lamb and blood pudding.
- Used as the liquid in bread and porridge.
History
The liquid left from skyr making, historically Iceland’s preserving medium and a summer thirst quencher.
Frequently asked questions
What is Mysa?
Mysa is a drink from Iceland: sour whey drunk diluted, also used to preserve meats. The liquid left from skyr making, historically Iceland’s preserving medium and a summer thirst quencher.
How long does Mysa take to make?
Mysa takes 10 min of preparation and none of cooking. The recipe makes varies with the skyr. It is rated easy to make.
What can I substitute in Mysa?
Yes, within limits. Whey from straining thick natural yoghurt. Commercial mysa, sold in Icelandic shops.
What is the most important thing to get right in Mysa?
Discard it if it smells wrong. Pour the fresh whey into a clean container. Cover it with a cloth rather than a sealed lid.
