Homemade Skyr (Icelandic Yogurt)

Ingredients

• 1 quart Fairlife Whole Milk (high‑protein, low‑carb dairy milk)
• 1 teaspoon Inulin Powder (organic, from Micro Ingredients brand; all dietary fiber)
• 2 tablespoons Plain Skyr (store‑bought) (used as starter culture)

Instructions

1. Gather Ingredients & Equipment

   Measure out the milk, inulin powder, and skyr starter. Have the Instant Pot, liner, spoon, measuring spoons, flour sack towel, colander, bowl, and storage container ready.

   Time: PT5M

2. Add Inulin to Starter Bowl

   Place 1 tsp inulin powder into a small bowl.

   Time: PT2M

3. Add Skyr Starter

   Add 2 Tbsp plain skyr to the bowl with inulin and stir to combine.

   Time: PT2M

4. Incorporate Milk

   Gradually pour the 1 quart of Fairlife milk into the bowl, stirring continuously to fully dissolve the inulin and distribute the starter culture.

   Time: PT5M

5. Transfer to Instant Pot Liner

   Pour the mixture into the stainless‑steel Instant Pot liner, smoothing the surface with a spatula.

   Time: PT2M

6. Ferment on Yogurt Setting

   Close the Instant Pot lid (venting position, not sealed). Select the Yogurt function and set the timer for 16 hours. The pot will maintain a warm environment (~110°F) for fermentation.

   Time: PT16H

   Temperature: 110°F

7. Prepare Straining Setup

   While the batch ferments, set a colander over a large bowl and line the colander with a flour sack towel (or cheesecloth).

   Time: PT5M

8. Transfer Fermented Mixture to Towel

   After 16 hours, open the Instant Pot, scoop the thickened skyr into the lined colander, gather the towel corners, and tie securely.

   Time: PT5M

9. Drain Skyr

   Hang the tied towel over a cabinet handle or sturdy hook and let gravity pull out the whey for 1 hour 30 minutes, or until the desired thickness is reached.

   Time: PT1H30M

10. Store the Finished Skyr

    Transfer the thickened skyr into an airtight container, smooth the top, and refrigerate. It can be eaten immediately or chilled for a couple of hours for better flavor.

    Time: PT5M

Nutrition Facts

Calories

125

Protein

7.5 g

Carbohydrates

5 g

Fat

8 g

Fiber

0.5 g

Ingredient Substitutions

• Instead of Fairlife Whole Milk: regular whole milk (higher carbs), high‑protein plant‑based milk
• Instead of Inulin Powder: chicory root fiber, prebiotic powder
• Instead of Plain Skyr (store‑bought): plain Greek yogurt with live cultures

Equipment Needed

• Instant Pot Mini
• Stainless Steel Liner (for Instant Pot)
• Measuring Spoons
• Spoon or small whisk
• Flour Sack Towel (or cheesecloth)
• Colander
• Large Bowl (to catch whey)
• Spatula or Scraper
• Airtight Container for storage

Critical Steps — Do Not Skip

• Ferment the mixture for 16 hours on the Instant Pot Yogurt setting with the lid vented
• Strain the skyr for 1–2 hours to achieve the characteristic thick texture

Chef Tips from the Video

• Using Fairlife whole milk boosts protein to ~8 g per cup, giving a richer skyr
• A flour sack towel works better than cheesecloth because it’s sturdier and easier to tie
• For an ultra‑smooth finish, blend the strained skyr briefly with an immersion blender before storing

Troubleshooting

Storage

Refrigerator: 5–7 days in an airtight container

Freezer: Not recommended; texture changes

Room temperature: Do not store at room temperature for more than 2 hours

Make-Ahead Tips

• The skyr keeps well refrigerated for up to a week
• The whey collected during straining can be used in smoothies, baking, or as a base for soups