Skyr Starter
$2.99 – $30.99
Our Skyr starter makes genuine Icelandic Skyr of exceptional quality with classic Skyr taste, thickness, mild acidity and aroma. Our Skyr has a thick and creamy consistency and a characteristic mild flavor.
Simply select a pack size and enjoy some great Skyr!
This is an authentic Skyr heirloom starter. Each pack contains loose powder mix, in perfect proportions, of the two strains required to make the perfect Skyr — lactobacillus bulgaricus and streptococcus thermophilus.
Skyr is an Icelandic dairy product, and it’s been a staple food of Icelanders for thousands of years and has, in recent years, gained a world popularity much similar to Bulgarian yogurt.
Skyr has a slightly sour dairy flavor, though much milder than the tangy Bulgarian yogurt. It is thick and creamy, similar to the Greek yogurt, but has a milder flavor. It is thick, creamy and delicious and is best served cold.
Our Skyr starter makes genuine Icelandic Skyr of exceptional quality with classic Skyr taste, thickness, mild acidity and aroma. Our Skyr has a thick and creamy consistency and its characteristic mild flavor. Our Skyr is the only original Icelandic Skyr recipe using heirloom cultures that is available anywhere in the world.
This is a heirloom yogurt starter with live active bacteria, which means that you can reuse yogurt from your previous batch to culture your new batch, for as long as you wish.
The starter contains lactic acid cultures isolated from natural sources in ecologically preserved areas in Iceland and Bulgaria. It is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients and it is soy and gluten free. Halal. Kosher.
Ingredients
Live active lactic acid cultures of Lactobacillus Bulgaricus and Streptococcus Thermophilus.
Storage
Store the Skyr starter packs in the FREEZER.
Use by the date indicated on the label.
The starter packs have 2 years of shelf live. Use by the date indicated on the label.
See more storage instructions on the Icelandic Skyr Starter product information page.
Product Information
Additional product information is available below and on the Icelandic Skyr Starter product information page.
| Ingredients | Lactobacillus Bulgaricus, Streptococcus Thermophilus |
|---|---|
| Starter Strength | > 25 billion CFU/g, 100% potency guaranteed |
| Starter Type | Heirloom Skyr Starter |
| Details | 100% natural, No additives, No preservatives, Gluten free, Soy free, GMO free, Halal, Kosher |
| Origin | Made in Bulgaria, Original Icelandic recipe |
| Shelf Life | 2+ years at -15 C (in the freezer), 1-2 years at 4 C (in the fridge), Up to 1 year at ambient temperature |
| Storage | Store in FREEZER |
| Milk Type To Use With | Dairy milk OK, Non-dairy milk OK, Vegan milk OK, Any milk you want to turn into Skyr, Excellent for yogurt drinks, Excellent for frozen yogurts too |
Ingredients
Freeze-dried live active lactic acid cultures — Lactobacillus Bulgaricus and Streptococcus Thermophilus.
The starter contains nothing more than the strains it is made of and a very small quantity of dried organic skim milk powder. It is the medium on which the strains grow and some of it gets packaged together with them. The milk powder is completely consumed by the bacteria during incubation so there is none of it in the finished product. See some more information about our lactose free and vegan starters.
The starter is fully natural and organic with no preservatives, additives, artificial colors or flavors. It contains no GMO ingredients. It is soy, nuts, and gluten free.
Activity and Strength
1 gram of starter contains at least 25 billion colony-forming unit (2.5 x 1010 CFU/g) of lactic acid probiotic bacteria strains.
100% potency guaranteed. 100% viability guaranteed.
Contents
This is an heirloom starter with freeze-dried live active bacteria.
Each sachet contains loose powder mix, in perfect proportions, of the strains required to make excellent Icelandic Skyr.
The exact amount of starter varies per pack and is indicated, in grams, under your selected pack size on the product purchase page.
More information about various pack sizes and their contents can be found here.
Icelandic Skyr Making Instructions
It is super easy to make Skyr using our Bacillus Bulgaricus starter. We have included two sets of instructions how to make Skyr:
- The traditional method for making Icelandic Skyr – if you prefer to make your Skyr the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method for making Icelandic Skyr – if you have difficulties getting good results with the traditional method or would like to get your results faster, try this fail-proof manual method instead.
How to make Icelandic Skyr instructions.
Why get the Bacillus Bulgaricus Skyr Starter
You should buy this Skyr starter if you are looking for a no-fuss Icelandic Skyr starter which is easy to use, performs consistently and reliably and makes absolutely delicious Icelandic Skyr.
When you make your own Icelandic Skyr you are in control of all the ingredients so you know what you are putting in your body. Icelandic Skyr made with Bacillus Bulgaricus starters is full of gut-healthy probiotics that are great for your health. Our Icelandic Skyr starter is heirloom which means that you can make endless batches of skyr saving a ton of money while eating healthy – an absolute win-win!
Read this long list of reasons why our starters are good for you.
Usage
The packs are packaged and labeled with the grams they contain and the volume those grams make when used entirely in one go.
The packs are intended for single use, or their contents could be split for multiple use (with the exception of the Sourdough starter which should always be used in one go).
When you split the pack, take out as much as you need to make your yogurt, then reseal and refreeze the remaining starter for later. Make sure you store the sachets in a way that prevents moisture from getting in, i.e. well closed in a Ziploc bag or wrapped around and fastened with a rubber band.
When you split the contents of the pack and use less starter amount to make smaller volumes, keep in mind that you are also reducing the total amount of yogurt that you can make from the pack (read more on that here). Refer to this page to see the gram to Liters (gallons) chart and to find out how much starter to use for different volumes of milk.
Help
Bacillus Bulgaricus starters are easy to use and are strong enough to make sure that the fermentation process completes naturally and smoothly, under the right conditions.
If you ever need help with using our products or troubleshooting your fermentation method, simply contact us with any questions and we’ll be happy to help.
You can also fill out this help form and we’ll get back to you in no time.
FAQs
If you’d rather read than write us an email, then check out this list of frequently asked questions and answers and Help and How-To articles for some more helpful information.
Nutritional Facts
66 reviews for Skyr Starter
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Ginny B. –
Hi Ivo,
I decided to figure out the mystery of the Skyr Yogurt. I already have been making my own Turo for some time and decided to mention this to my friend. She asked about the Skyr and how it was similar or different to the Turo that I make (Hungarian). I told her I was not exactly sure, but I would explore the answer. Her birthday is coming soon, and I hope to have the culture to work with – to help her make her favorite Yogurt from scratch. The reason I chose to order from you is the special Skyr Yogurt culture combo you provide.
My number one reason for eating and making yogurts and similar other cultured milk products is maintaining the “good” gut bacteria. My Dad died of Colon cancer at age 54, (back in the day when colons and gut aches were never discussed, no matter how bad someone was feeling). I don’t want that happening to anyone else I know of, if I can help it! I am sure he would have lived a lot longer had he been eating and drinking good biotic cultures.
Keep up the good work, and please continue to share all you know.
Take care,
Ginny B.
makyla –
Only used the skyr, turned out great! I had originally tried to make it using the ends of a store bought skyr and it was no good, this came out pretty much perfect.
Thanks!
Jess –
I buy skyr for the health benefits and versatility. Since it’s $7 for one container of plain, I started making it using that. I will almost always make something myself over buying it if I can, except knitting socks – nobody should be doing that when they can be bought in packs of five. I didn’t know it was out of stock in my area when I ate the last of my current batch this morning. While searching online for starter cultures I discovered heirloom cultures is what I should be using instead of left over from store bought. Amazon is selling some with 1 star reviews for $13 or another for $30 and I don’t even know where it’s coming from or who made it. Finding this website is going to allow me to continue making skyr for the rest of my life, so thank you!
I don’t really eat it by itself, I use it to make other things. Dill and garlic salt is great on salmon, on sandwiches and chicken salad as a mayo replacement, on potatoes, and anything else that needs a creamy sauce. It’s amazing in overnight oats, protein/fruit shakes, in and on top of baked goods, etc.
Anything that calls for sour cream or mayonnaise can be replaced with skyr and it’s better in every way. I already use heirloom sourdough starter and plant heirloom vegetable seeds, so I figured I should be using heirloom skyr starter and was really glad to come across this website. I can’t wait to make it again, especially since I don’t know how long it’ll be out of stock.
All that to say the number one reason I buy skyr is because it’s awesome and making anything is better than buying it.
-Jess
Meredith –
Hi Ivo.
I lived for three years in Armenia and a couple in Azerbaijan, I’ve been to Georgia many times, Albania, Kyrgyzstan a lot, etc. I have good Bulgarian friends and I love kefir, skyr, kaymak, tan/ayran, dovga, etc.
I’ll travel a lot so I figure I won’t be able to keep any starter going, but it’s worth a try 🙂
Cheers,
Meredith
Zoe –
Hi again,
I had great luck with the Skyr
I used the fail proof method, but used an eski instead. Had a meat thermometer and the temperature for the first 12 hours was around 70F and it dropped to 63F.
Thanks
Zoe
Rocky –
Ivo,
We have bought yogurt off and on through the years but always the cheaper brands – full of sugar.
Several years ago we visited Iceland and fell in love with skyr. We found siggi’s brand here but it didn’t seem quite the same, but it’s still good yogurt. I move to Maine and found another brand of skyr here. I began making yogurt (skyr) because of the high cost of skyr at the grocery store. It’s much cheaper to make it than to buy it.
Since I live in a fairly remote area of Maine, I’m concerned by source of skyr at the grocery store may be phased out. I buy only one carton every so often to restart my yogurt batch.
I searched the internet recently and came across your website. Now I don’t have to rely on the grocery store anymore. I can buy the skyr starter directly from you. Even though it’s a little more than a carton of skyr from the store. I don’t have to make a special trip to the store hoping to find a carton of yogurt there.
I eat skyr every day at work.
Rocky