Skyr Making Instructions

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.

All you need is a pack of our starter and milk.

You can use any kind of milk you want — cow’s, sheep’s, goat’s, skim, whole, raw, pasteurized, dairy or non-dairy, it always works!

Below you can find the traditional way of making Skyr, and a fail proof way, which I personally prefer and recommend as it helps avoid the little pitfalls in the yogurt making process.

Sale!
$3.79$6.79

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!

Traditional Skyr Making Instructions

Use this method if you prefer to make your Skyr the traditional way, manually or with the help of a yogurt-making machine.

This is the traditional method to make yogurt manually. If you are using a  yogurt-making machine, just follow the instructions that came with the machine.

If you are having issues with the traditional method or would like to try the failproof manual method that I like to use, then find it here.

  1. Bring the milk to a gentle boil. Milk boils at about 212°F / 100°C. Be careful not to burn it, otherwise your yogurt will inherit the burnt taste.
    Note: You are doing this in order to kill any existing bacteria in the milk, which could react with the starter strains. You are also doing it because heating the milk denatures its proteins and realigns its fat molecules in a way that makes a more superior yogurt.
  2. Let the milk cool down on its own to 110°F / 43°C. You can process it in the same container or move it to separate containers for incubation. One-quart/liter mason jars work best.
    Note: The easiest way to test for the right temperature is to dip your pinky finger in the milk – if you can comfortably hold it in for 5 seconds, then the milk is just right.
  3. Add the starter from the pack to the milk and gently stir until it dissolves.
    Note: At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation.
  4. Cover your containers loosely with their lids or a towel. Do not close them air-tight. Towel is better to use because it allows air to still go in, which speeds up activation a bit.
  5. Cover and wrap the containers in blankets well to minimize heat loss. Make sure there is blanket underneath them as well. Keep out of draft.
    Note: During incubation the temperature should ideally remain unchanged at 110°F / 43°C or very slowly decrease over time. 
  6. Yogurt will take about 6-8 hours to set. 
    Note: Yogurt has set when it separates cleanly from the sides of the jar when you tilt the jar. Keep in mind that the colder the environment, the longer your yogurt will take to set.
  7. Move the yogurt to the fridge and keep it there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste.
  8. Enjoy!

Do not forget to save a cup of the ready-made yogurt to use for making your next batch! Keep that in the fridge and make sure you use it to make your new yogurt within 3-4 days to ensure all bacteria is viable and in great condition.

Make it even better!

Now that you have made your skyr, strain it to make it super thick and delicious!

For this, you can use a cheesecloth, a fine mesh sieve, a clean plain towel, etc. Fill it with your skyr and simply let it drain over a bowl for 4-12 hours. You can strain it in the fridge or on the countertop.

When ready, scoop the thick skyr out and into a jar and move to the fridge.

Enjoy!

Fail Proof Skyr Making Instructions

Use this method if you have difficulties getting good results with the traditional method.

This method will guarantee that you will always get the best results when making yogurt. It is designed to outline the small pitfalls in the yogurt making process and to make it easier for you to avoid them.

  1. Bring the milk to a gentle boil. Milk boils at about 212°F / 100°C. Be careful not to burn it, otherwise your yogurt will inherit the burnt taste.
    Note: You are doing this in order to kill any existing bacteria in the milk, which could react with the starter strains. You are also doing it because heating the milk denatures its proteins and realigns its fat molecules in a way that makes a more superior yogurt.
  2. Set aside a cup (200ml) from the milk. 
    Note: You are doing this because the milk in the cup will cool down faster than the rest and you will be able to give the starter more time to thaw and start the incubation process.
  3. Keep the rest of the milk in the container you heated it (or distribute it to the culturing containers – 1L mason jars work the best).
  4. When the milk in the cup is at 86-90ºF / 30-32ºC (it will feel lukewarm to the touch), add the starter from the pack to it then gently stir it until it dissolves, about a minute.
    Note: You are adding the starter to the milk in cup, not to the milk in the containers! 
  5. When the rest of the milk (in the containera) is ready, at 108-110ºF / 42-43ºC (you should be able to hold your pinky finger in it comfortably for five seconds), distribute the milk from the cup (the one with the starter) to the jars, proportionally to their volume.
  6. Gently stir the milk in the jars.
    Note: At no time whisk. Whisking introduces air bubbles into the milk and that slows down incubation.
  7. Place a blanket in your microwave (or oven).
    Note: Microwaves and ovens are thermo-insulated. By incubating inside them, you make sure you minimize heat loss. 
  8. Place the jars in the microwave on the blanket.
  9. Loosely cover the jars with their lids or a towel.
  10. Cover with and wrap around another blanket or a large towel. Make sure the blankets are covering the jars from all directions to minimize heat loss. This will make sure jars stay warm all throughout the incubation process.
  11. Leave overnight (about 8 hours). Check to make sure yogurt has set, if it hasn’t, leave it longer and check every couple of hours, until it sets.
  12. Move to the fridge and keep there for at least 2 hrs before eating it. Cooling the yogurt will help it thicken and improve its taste. 
  13. Enjoy!

Do not forget to save a cup of the ready-made yogurt to use for making your next batch! Keep that in the fridge and make sure you use it to make your new yogurt within 3-4 days to ensure all bacteria is viable and in great condition.

Make it even better!

Now that you have made your skyr, strain it to make it super thick and delicious!

For this, you can use a cheesecloth, a fine mesh sieve, a clean plain towel, etc. Fill it with your skyr and simply let it drain over a bowl for 4-12 hours. You can strain it in the fridge or on the countertop.

When ready, scoop the thick skyr out and into a jar and move to the fridge.

Enjoy!

Sale!
$3.79$6.79

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!

Select your currency
EUREuro