Homemade Icelandic Skyr

Ingredients

• 1 gallon Whole Milk (preferably pasteurized, not ultra‑high temperature)
• 4 tablespoons Plain Yogurt with Active Cultures (unsweetened, no additives; can be store‑bought skyr starter)
• 0.25 tablet Rennet Tablet (vegetable‑based, quarter of a standard tablet)
• 2 tablespoons Water (lukewarm, for dissolving rennet)
• 2 tablespoons Heavy Whipping Cream (optional, for serving)
• 1 cup Fresh Berries (optional, for serving (e.g., blueberries, raspberries))

Instructions

1. Sanitize the Pot

   Wash the large pot thoroughly with hot, soapy water and rinse well to remove any residue from previous savory dishes.

   Time: PT5M

2. Heat the Milk

   Pour the gallon of milk into the pot, place over medium heat, and stir gently. Heat until the thermometer reads 185‑190°F (85‑88°C).

   Time: PT30M

   Temperature: 185-190°F

3. Cool the Milk

   Remove the pot from heat and let the milk cool to 110°F (43°C). If it drops below, gently re‑warm over low heat.

   Time: PT30M

   Temperature: 110°F

4. Prepare Rennet Solution

   In a small bowl, dissolve a quarter tablet of vegetable rennet in 2 Tbsp lukewarm water. Stir until fully dissolved.

   Time: PT5M

5. Add Cultures and Rennet

   Add the rennet solution and 4 Tbsp of plain yogurt starter to the cooled milk. Stir gently but thoroughly to distribute evenly, avoiding breaking the thin film on top.

   Time: PT5M

   Temperature: 110°F

6. Incubate the Skyr

   Cover the pot with its lid, wrap it tightly with two clean kitchen towels, and place it in a warm, draft‑free spot (e.g., oven with light on or a turned‑off warming drawer) for 12‑24 hours.

   Time: PT12H

7. Set Up Straining Station

   Line a colander with a muslin cloth, gather the corners, and secure with a rubber band. Place the colander over a large bowl to catch whey.

   Time: PT5M

8. Drain the Skyr

   Lift the pot and pour the set skyr into the lined colander. Let it drain for 20‑30 minutes, or longer for a thicker texture.

   Time: PT30M

9. Transfer and Store

   Using a metal spoon, scrape the remaining yogurt from the cloth into a clean glass jar. Seal and refrigerate.

   Time: PT5M

   Temperature: 4°C

10. Serve

    Enjoy the skyr plain, or top with a drizzle of heavy cream and fresh berries for a classic Icelandic breakfast.

    Time: PT5M

Nutrition Facts

Calories

70

Protein

12 g

Carbohydrates

4 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: 2% Milk, Skim Milk
• Instead of Plain Yogurt with Active Cultures: store‑bought skyr starter, Greek yogurt
• Instead of Rennet Tablet: liquid vegetable rennet
• Instead of Heavy Whipping Cream: full‑fat milk
• Instead of Fresh Berries: fruit compote, jam

Equipment Needed

• Large Heavy Pot (Dutch oven or stainless steel)
• Food‑grade Thermometer
• Wooden Spoon or Heat‑proof Spatula
• Small Bowl or Container
• Measuring Spoons
• Clean Kitchen Towels (2 large)
• Muslin Cloth or Cheesecloth
• Colander
• Rubber Band or Kitchen Twine
• Glass Jar with Lid

Critical Steps — Do Not Skip

• Heating milk to 185‑190°F to pasteurize.
• Cooling milk precisely to 110°F before adding cultures.
• Evenly distributing rennet and starter without over‑stirring.
• Maintaining a stable warm environment during the 12‑hour incubation.

Chef Tips from the Video

• A stainless steel pot reduces the risk of scorching compared to thin aluminum.
• If you lack a thermometer, bring milk to a gentle boil (small bubbles) then let it sit 5 minutes; this approximates 185°F.
• For extra creaminess, stir in a tablespoon of heavy cream after straining.

Troubleshooting

Storage

Refrigerator: Up to 10 days in a sealed container.

Freezer: Not recommended; texture changes.

Room temperature: Do not leave out more than 2 hours.

Make-Ahead Tips

• Prepare the rennet solution while the milk is heating to save time.
• The collected whey can be frozen for later use in smoothies or baking.
• Skyr can be made in larger batches; simply multiply all ingredients proportionally.