and we're gonna go and visit

我們要去參觀

a creamery making traditional skyr.

奶油廠製作傳統的Skyr。

Now, skyr is an Icelandic yogurt cheese,

現在，skyr是一種冰島酸奶奶酪。

and it's so unusual that it's not even really a cheese.

而且它是如此的不尋常，它甚至不是真正的奶酪。

So let's go and find out how it's made.

那麼我們就去看看它是怎麼做的吧。

Sharing his skyr knowledge with me

與我分享他的天空知識

is Þorgrímur Einar Guðbjartsson.

是Þorgrímur Einar Guðbjartsson。

His creamery was first devoted to making ice cream,

他的奶油廠最早是專門做冰淇淋的。

but he later started to make skyr with the leftover milk

但他後來開始用剩下的牛奶來做Skyr

as a fun way to preserve it.

作為一種有趣的保存方式。

Þorgrímur Einar Guðbjartsson: Why do we make skyr

Þorgrímur Einar Guðbjartsson: 我們為什麼要做skyr？

in Iceland? Basically,

在冰島？基本上是這樣

it was to store the milk

它是用來儲存牛奶的

after you have taken the cream off

褪去面霜後

to make it into butter.

使之成為黃油。

Butter was the currency,

黃油是貨幣。

and butter is only maybe 3% of the milk quantity.

而黃油大概只佔牛奶量的3%。

So you have 97% skimmed milk left.

所以你還剩下97%的脫脂牛奶。

That's a lot. You have to store it somehow.

這是一個很大的。你必須以某種方式存儲它。

Preserving, making food, it's in my genes.

保鮮，製作食物，這是我的基因。

My ancestors are farmers.

我的祖先是農民。

And it gives you really good fulfill at the end

最後給你一個很好的滿足感。

when you see the storage.

當你看到存儲。

I have enough for the winter.

我有足夠的冬天。

I can provide my family, my kids, myself with everything.

我可以為我的家庭，我的孩子，我自己提供一切。

Ju: Einar makes skyr once a week all year round

Ju:Einar全年每週做一次Skyr。

and more often in the summer.

而在夏季則更為頻繁。

He starts the process by separating

他首先分離出

the milk from its cream and then pasteurizing it.

從奶油中提取牛奶，然後進行巴氏殺菌。

Einar: Pasteurization temperature is about

艾納。巴氏殺菌溫度大約是

63 to 72 degrees Celsius,

63至72攝氏度。

but we need the milk to be

但我們需要的牛奶是

around 50 degrees when we separate it.

50度左右，當我們把它分開。

Otherwise it has influence on the texture of the cream.

否則對奶油的質地有影響。

If it's too low, for example, you will have less cream,

比如說，如果太低，你的奶油就會少。

and if it's too high, you will also have less cream,

而如果太高，也會少了奶油。

as the fat molecules,

作為脂肪分子。

they will sort of go on a big party in the heat.

他們會在炎熱的天氣裡開個大派對。

So they don't know what to do.

所以他們不知道該怎麼做。

The fat is lighter in weight than the milk.

脂肪的重量比牛奶輕。

So what happens in here is that

所以這裡發生的事情是

we have a spinning rotator in there.

我們有一個旋轉的旋轉器在那裡。

Centrifugal separator, which goes very fast.

離心分離機，它的速度非常快。

And by spinning the milk like this,

而通過這樣的轉奶。

it will throw out the fat molecules.

它將拋出脂肪分子。

Ju: Right.

朱。是的。

Einar: They will go "pff."

艾納他們會說 "噗"

And the main source of the milk, which is water,

而牛奶的主要來源，就是水。

will remain in there

將留在那裡

and go out the other way as skimmed milk.

並以脫脂牛奶的方式從另一條路出去。

Ju: Yeah.

朱。是啊。

Einar: Into a tank.

艾納：進入坦克。

The cream we get out of the machine

我們從機器裡拿出來的奶油

is about 53%

約為53%

to 56% cream,

到56%的奶油。

so it's a little bit heavier than normal cream

所以它比一般的奶油要重一些

you have in the buckets today

你今天的桶裡有

for your pudding or whatever.

為你的布丁什麼的。

The cream we then take into the cellar

然後我們把奶油帶進地窖

and store it until we make ice cream.

並把它儲存起來，直到我們做冰激凌。

This is usually one of the moments

這通常是一個時刻

I enjoy myself in the creamery. It's because I like cream.

我很喜歡在奶油廠工作。因為我喜歡奶油。

Ju: Oh, right, you like cream, yeah. [both laugh]

菊。哦，對了，你喜歡奶油，是的。[都笑了]

It looks very perfect coming out.

它看起來非常完美的出來。

Einar: Smooth and nice.

艾納順利又漂亮

Ju: The whole process of making skyr, how long does it take?

朱。製作skyr的整個過程，需要多長時間？

Einar: It takes about 24 to 30 hours.

艾納大約需要24到30小時

Ju: 30 hours?

菊。30小時？

Wow, OK.

哇，好吧。

Einar: Phase one.

艾納第一階段：

Ju: Done, yeah.

朱。完成了，是的。

The skimmed milk then cools down

脫脂牛奶冷卻後

at 40 degrees for half an hour.

在40度的情況下，半小時。

Einar: I have here

艾納我這裡有

skyr from last week,

從上週的skyr。

leftover, which I use as a starter

餘料

every time I make a new batch.

每次我做一個新的批次。

So I will just pour it in here.

所以我就把它倒在這裡。

And then we stir it.

然後，我們攪拌它。

[whisking]

[攪拌]

[whisking]

[攪拌]

Ju: And how long will you leave that for now?

朱。你會離開多久，現在？

Einar: Now it will sit for maybe

艾納現在，它可能會被放置

four, five, six hours.

四、五、六小時。

I will come here after four hours

四個小時後我就來這裡

and have a look at the coagulate.

並看了一下凝結。

So, as soon as the whey starts to come out of the product,

所以，只要乳清開始出產品。

it's ready to cool down and start the next process.

準備好冷卻並開始下一個過程。

And now we just have to wait until

現在我們只需要等到

1 o'clock in the morning.

凌晨1點

Ju: Yeah.

朱。是啊。

Einar: And I'll see you then.

艾納到時見

Ju: Because there's 23 hours of sunlight,

朱。因為有23小時的日照。

you just don't sleep in the summer then?

你只是不睡覺 在夏天呢？

Einar: I avoid sleeping in the summertime as much as I can.

艾納我儘量避免在夏天睡覺。

I really enjoy, for example, at 1 o'clock last night,

我真的很喜歡，比如昨晚一點鐘。

I went outside here with my cup of coffee.

我拿著咖啡到外面去了。

There was no wind, there was not a sound from the birds,

沒有風，沒有鳥兒的聲音。

as the birds had already fallen asleep,

因為鳥兒已經睡著了。

so I was just sitting out there.

所以我只是坐在那裡。

You realize, you know, what life is supposed to be like.

你意識到，你知道，生活應該是什麼樣子的。

You're supposed to be enjoying the nature.

你應該是享受大自然的。

Ju: After fermenting, the milk needs to be cooled down

汁。發酵後的牛奶需要降溫。

to 20 degrees to stop the fermentation,

到20度停止發酵。

and then it's stirred for three or four hours

然後再攪拌三四個小時。

to get a smoother texture.

以獲得更光滑的質感。

The following morning, the milk is poured

第二天早上，牛奶被倒掉

in these linen bags,

在這些亞麻布袋中。

which allow the whey to slowly drain out.

讓乳清慢慢地流出來。

[liquid flowing]

[液體流動]

[splashing]

[水花]

Einar: You can see it's already floating in the whey.

艾納你可以看到它已經漂浮在乳清中了。

You see it's draining out.

你看它的排水量。

The main thing we used the skyr whey for

我們主要用Skyr乳清來做

in the past was to preserve food.

過去是為了保存食物。

You boil the food,

你把食物煮了。

and then you store it in the barrel with whey.

然後你把它和乳清一起儲存在桶裡。

The consistency of the product at the moment is

目前產品的一致性是

the same as yogurt.

和酸奶一樣。

So you -- and the phase, making yogurt and skyr

所以你... ... 和階段，做酸奶和skyr

is the same until we take it out into the bags.

是一樣的，直到我們把它拿出來裝進袋子裡。

Ju: And then it changes after that.

朱。之後就變了。

It becomes something different.

變成了不同的東西。

Einar: Yeah.

艾納Einar：

The bacterias are different from the start.

細菌從一開始就不同。

Ju: So that's when it stops being yogurt

朱。所以，當它停止是酸奶

and starts being skyr.

並開始被skyr。

Einar: Yeah.

艾納Einar：

It becomes a cheese.

它變成了一種奶酪。

Ju: It's like a sack of jelly.

朱。這就像一袋果凍。

Yeah, that is, I just kind of wanna lay down in there.

是啊，那是，我只是有點想躺在那裡。

[laughs] It's quite satisfying.

[笑]這是相當令人滿意的。

It's like a nice, really soft, wobbly pillow, yeah.

這就像一個漂亮的，真正的柔軟，搖搖欲墜的枕頭，是的。

Einar: This is what I will need next week

艾納這是我下週需要的東西

or when I produce skyr next time.

或者等我下次生產Skyr的時候。

And now you can see the consistency

現在你可以看到一致性

of the milk, you know.

的牛奶，你知道。

You see how smooth it is?

你看它多光滑？

We want it to be like silk.

我們希望它像絲綢一樣。

You can also see the small particles.

你也可以看到小顆粒。

Ju: Oh, yeah, you can see them in there.

朱。哦，是的，你可以看到他們在那裡。

Einar: It looks like you have poured sugar or salt over it.

艾納看起來像你在上面撒了糖或鹽。

All this will be gone when those small items

等到這些小東西出現的時候，這些都會消失

have joined together successfully

璧合

into what we call skyr.

變成我們所說的Skyr。

Ju: The skyr in the bags can take

朱。袋子裡的Skyr可以拿

10 to 20 hours to fully drain out.

10至20小時完全排空。

A bag that previously weighed 20 kilos

一個以前重達20公斤的袋子

would now weigh just 5.

現在將只重5。

Einar: As you remember, yesterday,

艾納你還記得，昨天

when we put the coagulated milk in here,

當我們把凝固的牛奶放在這裡的時候。

it was a full bag with smooth surface,

這是一個完整的袋子，表面光滑。

and you wanted to sleep on it.

而你卻想睡在上面。

But now you don't want to sleep on it.

但現在你不想睡在上面。

All the liquid is gone,

所有的液體都不見了。

and this is the dry stuff we have remaining.

這就是我們剩下的乾貨。

Ju: Wow, it's like a clay, yeah.

朱。哇，這就像一個泥，是的。

Einar: It is.

艾納是的

And this is exactly what we want it to look like.

而這正是我們想要的樣子。

We want it to be flexible like this.

我們希望它能像這樣靈活。

It's still smooth enough so it will float around,

它還是很光滑的，所以會飄來飄去。

it's not gonna stay as a block.

它不是要去留作為一個塊。

If I would have it sit for maybe

如果我把它放在也許

four, five hours more in the bag,

四，五個小時以上的包。

it might be more like a block,

它可能更像一個塊。

and then it would be more difficult

那就更難

to put it in the packaging,

把它放在包裝裡。

and you would also need to add more liquid to it

你還需要添加更多的液體到它

when you mix it up for consuming.

當你把它混在一起食用的時候。

This is the final product.

這就是最終產品。

You can just take it as it is now and eat it.

你就按現在的樣子吃吧。

You can also add something to it,

你也可以給它加點東西。

if you want, for flavoring.

如果你願意，用於調味。

For example, if you have some,

比如說，如果你有一些。

what's your favorite taste in fruit?

你最喜歡什麼口味的水果？

Ju: I like lemon, like a lemon sorbet kind of taste.

朱。我喜歡檸檬，喜歡檸檬冰糕的味道。

Einar: You could add lemon to it,

艾納你可以在裡面加檸檬

and then you would have lemon-tasting skyr.

然後你會有檸檬味的Skyr。

This is the final product, ready for consuming.

這就是最終的產品，可以食用了。

And I'm gonna give you a little taste of it.

而我要給你一個小小的嘗試。

Ju: Yeah, nice.

朱。是啊，不錯。

Einar: I can hear that you are hungry.

艾納我聽得出你很餓

[Ju laughs]

[菊笑]

And this is a rhubarb syrup we make from our own harvest.

而這是我們自己收穫的大黃糖漿。

And even though skyr is sour and rhubarb is sour,

而且即使斯凱爾是酸的，大黃是酸的。

but when you make the syrup, you add some sugar to it.

但是做糖漿的時候，要加一些糖。

So with this together, it will be really tasty.

所以搭配在一起，真的會很好吃。

But before we add to it, you taste it.

但在我們添加之前，你先嚐嘗。

Ju: Mm!

Ju:嗯！

Yeah, it actually tastes really yogurty.

是啊，其實它的味道真的酸奶味。

It's just a nice, thick, creamy yogurt.

這只是一個很好的，厚厚的，奶油酸奶。

Einar: But there is no cream in it; it's skimmed milk.

艾納但裡面沒有奶油，是脫脂牛奶。

Ju: Yeah, I know. Just, yeah.

朱。是的，我知道。只是，是的。

Einar: It's so funny, people always talk about

艾納太有趣了，人們總是在談論...

how creamy skyr is, but it's...

如何奶油Skyr是，但它是... ...

there is no cream in it.

裡面沒有奶油。

Ju: Yeah.

朱。是啊。

Einar: OK, have a little bit more.

艾納好吧，再吃一點。

Ju: Mm. I'm being spoon-fed skyr.

Ju:嗯。我被勺子喂Skyr。

Einar: I'm gonna add this on top.

艾納我要在上面加上這個

Ju: Mm.

Ju:嗯。

Einar: And now you're gonna have

艾納現在你要...

something really enjoyable.

真正令人愉快的事情。

Ju: Mm!

Ju:嗯！

That's great.

那太好了

That's really, really nice. Mm.

這是真的，真的很不錯。嗯。

That's super sweet.

這是超級甜蜜。

Einar: We have a saying.

艾納我們有一個說法。

"Þeir sletta skyrinu sem eiga það."

"你是我的朋友。"

Ju: OK, I'm not gonna even try and attempt to say that.

朱。好吧，我甚至不會嘗試和嘗試說。

[both laugh]

[都笑了]

Einar: It means literally,

艾納就是字面上的意思

"Those who have the ability of doing something,

"有能力做事的人。

they do it."

他們這樣做。"

For example, I can make skyr, so I do it.

比如說，我可以做skyr，所以我就做。

And I do it literally,

而且我是真的這麼做的。

and I try to do it as good as I possibly can.

而我也儘量做到最好。