hagræti

Hagræti is an Icelandic term referring to a traditional Icelandic dessert. It is often described as a type of skyr, a strained dairy product similar to yogurt, but with a distinct preparation and texture. The key characteristic of hagræti is its prolonged straining process, which results in a very thick, almost cheese-like consistency. This extended straining allows for a significant portion of the whey to be removed, concentrating the milk solids and fat.

Historically, hagræti was a way to preserve the richness of dairy products and create a more substantial food item. It was typically made with whole milk or cream, and the straining could take several days. The resulting product is very dense and has a subtle, tangy flavor. It is often served with sugar, cream, or berries. While skyr is more widely known today, hagræti represents an older and more intensive method of preparing this type of dairy product in Iceland. Its production requires patience and careful attention to achieve the desired thick texture. It is a less common but still appreciated part of Icelandic culinary heritage.