Icelandic Skyr (High-Protein Yogurt)

Ingredients

• 1 gallon Whole Milk (non‑homogenized, pasture‑raised or grass‑fed)
• 0.5 container Skyr Starter Culture (half of a small Siggi's Skyr starter container (≈2 tbsp))
• 1 cup Fresh Peaches (sliced, for serving)
• 1 cup Fresh Strawberries (halved, for serving)
• 2 tablespoons Raw Honey (drizzled on top, optional)

Instructions

1. Heat Milk

   Pour the gallon of milk into the pot and heat over medium‑low until it reaches a gentle boil and bubbles, about 180°F.

   Time: PT10M

   Temperature: 180°F

2. Cool Milk

   Remove the pot from heat and let the milk cool to roughly 110°F. For faster cooling, place the pot in the refrigerator or an ice bath.

   Time: PT45M

   Temperature: 110°F

3. Add Starter Culture

   Whisk in half a container of Skyr starter (≈2 tbsp) until fully incorporated.

   Time: PT5M

4. Incubate Yogurt

   Cover the pot with a lid and place it in an oven that has only the pilot light on (or any warm, draft‑free spot) for 8–10 hours, preferably 9 hours.

   Time: PT9H

   Temperature: 110°F

5. Prepare Straining Setup

   Line a colander or strainer with a double layer of cheesecloth and set it over a deep bowl to catch whey.

   Time: PT10M

6. Transfer Yogurt to Cloth

   Scoop the set yogurt into the cheesecloth‑lined colander, spreading it evenly.

   Time: PT5M

7. Strain Yogurt

   Cover the yogurt with a plate and another layer of cheesecloth, then let it strain for about 8 hours.

   Time: PT8H

8. Whisk Strained Yogurt

   Remove the cheesecloth and whisk the thickened yogurt with an electronic whisk or stand mixer until smooth and airy.

   Time: PT5M

9. Store Yogurt

   Transfer the whipped Skyr to a glass container with a wide mouth, seal, and refrigerate.

   Time: PT5M

10. Serve

    Spoon the Skyr into bowls, top with sliced peaches, strawberries, and a drizzle of raw honey if desired.

    Time: PT5M

Nutrition Facts

Calories

100

Protein

17 g

Carbohydrates

6 g

Fat

0 g

Fiber

0 g

Ingredient Substitutions

• Instead of Whole Milk: Skim Milk, 2% Milk
• Instead of Skyr Starter Culture: Plain Greek yogurt (as starter), Commercial yogurt starter
• Instead of Fresh Peaches: Nectarines, Mango
• Instead of Fresh Strawberries: Raspberries, Blueberries
• Instead of Raw Honey: Maple syrup, Agave nectar

Equipment Needed

• Large Heavy‑Bottom Pot
• Thermometer (optional)
• Whisk or Electronic Hand Mixer
• Large Bowl
• Colander or Strainer
• Cheesecloth or Butter Muslin
• Plate (to cover)
• Oven (pilot light) or Warm Spot
• Glass Storage Container
• Spatula (optional)

Critical Steps — Do Not Skip

• Heat milk to 180°F
• Cool milk to 110°F before adding culture
• Incubate for 8–10 hours at a stable warm temperature
• Strain for 8 hours to achieve thick texture

Chef Tips from the Video

• Non‑homogenized milk yields a richer texture because the cream separates naturally.
• Whisk the strained yogurt just until smooth; over‑mixing can break down the creamy mouthfeel.
• Reserve the whey; it’s packed with protein and can be used as a base for smoothies or baked goods.

Troubleshooting

Storage

Refrigerator: 5–7 days in a sealed container

Freezer: Up to 1 month; texture may become grainy after thawing

Room temperature: Do not store at room temperature; risk of spoilage

Make-Ahead Tips

• Make a large batch weekly; the whey can be saved for smoothies, soups, or homemade lemonade.
• Store the strained Skyr in glass jars for up to a week; flavor with fruit or honey just before serving.
• If you prefer a thicker texture, strain for an additional 2–3 hours.