Making Skyr Yogurt
Discover the authentic taste of Iceland with this easy homemade skyr yogurt recipe! Made with simple ingredients like whole milk, non-fat milk powder, and live skyr cultures, this creamy, protein-packed yogurt offers a tangy flavor and velvety texture that’s perfect for breakfast or snacking. Using a blend of milk gently warmed and cultured with a hint of rennet, this step-by-step recipe walks you through creating thick, rich skyr right in your kitchen. The process includes letting the mixture ferment until it thickens and carefully straining it to achieve that classic Icelandic consistency. Serve your skyr with a drizzle of honey, fresh fruit, or crunchy granola for a wholesome treat. Ideal for those interested in DIY yogurt-making, this recipe guarantees a rewarding, delicious result every time!
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Recipe Information
Ingredients
- 4 liters Whole milk
- 120 grams Non-fat milk powder
- 3 tablespoons Skyr culture (or plain skyr with live cultures)
- 2 drops Rennet
- 2 tablespoons Cold water
Instructions
1. In a large pot, combine the whole milk and non-fat milk powder. Slowly heat the mixture over medium-low heat, stirring continuously, until it reaches 85°C (185°F). Do not let it boil.
2. Once heated, remove the pot from the heat and allow the milk to cool to about 43°C (110°F). This is the ideal temperature for adding the culture.
3. In a small bowl, mix 3 tablespoons of skyr (or skyr culture) with 1/4 cup of the warm milk to create a smooth slurry. Stir this slurry back into the pot of milk.
4. Dissolve 2 drops of rennet in 2 tablespoons of cold water. Add the dissolved rennet to the milk mixture and stir gently for about 15-30 seconds.
5. Cover the pot with a lid and keep it in a warm, draft-free location for about 5-6 hours, or until the mixture has thickened and resembles yogurt. Wrapping the pot in a towel can help maintain warmth.
6. Once thickened, transfer the mixture to a strainer lined with fine cheesecloth or a clean kitchen towel. Place the strainer over a bowl to catch the whey and let it drain in the refrigerator for 3-4 hours, or until the skyr reaches your desired thickness.
7. Once the skyr is drained, transfer it to an airtight container and store it in the refrigerator. It will keep for up to 1 week.
8. Serve your homemade skyr plain, or enjoy with your favorite toppings like honey, fruit, or granola.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.6 g | 170% | |
| Saturated Fat | 76.9 g | 384% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 496 mg | 166% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 255.5 g | 93% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 262.0 g | ||
| Protein | 184.7 g | 369% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 6560 mg | 505% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 8152 mg | 173% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
