Bacillus Bulgaricus 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.
Our Icelandic Skyr starter 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 Icelandic Skyr starter with live active bacteria, which means that you can reuse skyr 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.
Type: Heirloom Icelandic Skyr starter. This means that you can make endless batches of skyr, simply reusing your previously made skyr to start a new batch.
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.
Ingredients: 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.
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.
Packaging: Aluminum foil pouches, sealed. 100% recyclable.
Details: 100% natural. 100% plastic free. No additives. Gluten free. Soy free. GMO free. Halal. Kosher.
Milk to use with: This starter is OK to use with dairy milk, non-dairy milk, vegan milk, basically any milk that you would like to turn into skyr. It is excellent for yogurt drinks and for frozen yogurts too.
Nutritional Information: Available here
Lab test data: Available on request.
Industrial size option: DVS (direct-vat set) packs for manufacturers available on request. If you require starter for vats larger than 150L contact us to place an order.
Origin: Produced in Bulgaria.
Store the Skyr starter in the FREEZER.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them to you) at ambient temperatures (even in the warmest climates) is perfectly OK and will not damage the live cultures. We use a freeze-dried process that keeps the strains alive and comfortable even during long trips in hot weather.
Once you receive your starter packs – pop them in the refrigerator or the freezer for best storage.
- 2+ years at around 0°F (-18°C) or lower (in the freezer)
- 1-2 years at around 40°F (4°C) (in the fridge)
- Up to 1 year at ambient (room) temperature.
Unfreezing the starter packs and freezing them again (e.g. when using only a portion) is OK to do, even multiple times.
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.
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.
How To Make Skyr
It is super easy to make skyr using this skyr starter. You can make your own Icelandic skyr with or without the help of an yogurt maker.
When you introduce the live culture into prepared milk the streptococcus thermophilus bacteria goes into action first and prepares the perfect environment for lactobacillus bulgaricus, which starts multiplying and slowly turns the milk into genuine Icelandic skyr.
These two beneficial, transient bacteria work together in the fermentation process that turns milk into the world’s best skyr.
The process takes approximately 6-10 hours to complete.
We have described two methods for making Skyr:
- The traditional method – if you prefer to make your skyr the conventional way, manually or with the help of a yogurt-making machine.
- A fail proof method – 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.