Tekjuhorfur

Tekjuhorfur, also known as Icelandic cheese curds, is a traditional Icelandic dish made from the whey left over after making skyr, a type of yogurt. The process involves heating the whey to a high temperature, which causes the proteins to coagulate and form curds. These curds are then drained and pressed to remove excess liquid, resulting in a firm, chewy texture. Tekjuhorfur is typically seasoned with salt and sometimes other spices, and can be served as a snack or appetizer. It is a popular dish in Iceland and is often enjoyed with flatbread or other accompaniments. The dish has a long history in Iceland, with evidence of its production dating back to the 19th century. Today, it remains a beloved part of Icelandic cuisine, reflecting the country's rich dairy tradition.