Mysa (continued)

[Bapopik at AOL.COM]

   Perhaps "mysa" is not just "whey."
   The Dow Jones database has this, from "Dining out in Iceland," THE NORTH AMERICAN REVIEW, 1-1-2000:

   Most of the Thorramatur gives off a smell similar to milk that's three weeks gone bad.  This is because the meat has been preserved in mysa, which is similar to whey, but different.  Mysa is an extremely sour by-product of Icelandic skyr, which is sort of a low-fat yogurt.  Skr is delicious.  Mysa, however, is basically the same thing as the disgusting urine-colored liquid that floats on the top of your yogurt when you first peel it open.  Imagine for a moment plopping bits of sheep's intestine into that sour liquid and then, several months later, eating it.  Apparently, this was the only way the Vikings were able to preserve their food.  Now it's a tradition.

(Not in my house--ed.)