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Icelandic Skyr (High-Protein Yogurt)
A step‑by‑step guide to making traditional Icelandic Skyr at home using non‑homogenized grass‑fed milk, a small amount of Skyr starter, and a simple overnight incubation. The yogurt is strained for a thick, creamy texture, then whisked to a smooth finish. Serve with fresh fruit and honey for a protein‑packed breakfast or snack.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Milk can cause severe burns; handle the pot with oven mitts.
- • Do not exceed 115°F when adding the starter culture, or the beneficial bacteria may die.
- • Keep all utensils and surfaces sanitized to avoid contaminating the yogurt.
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