samkvaemi

Samkvaemi is a traditional Icelandic dish made from fermented sheep's milk. The process of making samkvaemi involves heating and cooling sheep's milk to create a thick, creamy curd, which is then pressed into a cloth to separate the whey. The curd is then placed in a container and covered with a layer of whey, which is periodically replaced to ensure a consistent level of fermentation. This fermentation process can take several weeks to several months, depending on the desired level of tanginess.

The resulting samkvaemi has a unique flavor profile, described as tangy, slightly sweet, and slightly sour. It is often used as a spread on bread, similar to cheese, or as an ingredient in various Icelandic dishes. Samkvaemi is rich in protein and calcium, making it a nutritious addition to the Icelandic diet.

The production of samkvaemi is a time-consuming process that requires specific conditions, including a cool climate and a steady supply of fresh sheep's milk. Traditionally, samkvaemi was produced on farms and in small dairies, but it has gained popularity in recent years, with some producers offering samkvaemi for sale to the public.

Samkvaemi is not to be confused with skyr, another Icelandic dairy product made from fermented cow's milk. While both products share similarities in their fermentation process, they differ in their milk source and flavor profile. Samkvaemi's use of sheep's milk gives it a distinct taste that is not found in skyr.