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Homemade Icelandic Skyr
A step‑by‑step guide to making traditional Icelandic skyr (fat‑free yogurt) at home using a gallon of milk, a tiny amount of rennet, and a simple yogurt starter. The process includes heating, culturing, overnight incubation, and gentle straining to yield a thick, high‑protein dairy product perfect for breakfast or a snack.
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Critical Success Points
- • 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.
Safety Warnings
- • Milk reaches temperatures above 180°F; handle pot with oven mitts to avoid burns.
- • Rennet is a concentrated enzyme; keep out of reach of children and do not ingest in tablet form.
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