Skyr Yogurt (Homemade)
Skyr Yogurt (Homemade) is a easy Icelandic recipe that serves 4. 150 calories per serving. Recipe by Donna Schwenk on YouTube.
Prep: 18 min | Cook: 12 hrs | Total: 12 hrs 33 min
Cost: $7.25 total, $1.81 per serving
Ingredients
- 1 quart Milk (2% reduced‑fat milk; can use whole, skim, or half‑and‑half)
- 1 packet Easy Skyr Yogurt Starter (Contains live cultures; use the whole packet per quart of milk)
- 1 piece Fine Mesh Strainer (For optional whey straining; fits in refrigerator door)
Instructions
Warm the Mug
Rinse the insulated mug with warm water to pre‑heat it, then discard the water.
Time: PT2M
Heat Milk to 110°F
Pour the milk into a pot, attach the thermometer, and heat over medium heat until it reaches 110°F. Stir occasionally to prevent skin formation.
Time: PT12M
Temperature: 110°F
Transfer Milk to Mug
Carefully pour the 110°F milk into the pre‑warmed insulated mug.
Time: PT1M
Add Starter and Whisk
Open the Easy Skyr Yogurt starter packet, sprinkle it into the milk, and whisk vigorously for about 30 seconds until fully dissolved.
Time: PT2M
Seal and Insulate
Close the mug with its airtight lid. If your home is cool, wrap the mug in a towel and place it in a cooler or insulated bag to maintain temperature.
Time: PT1M
Ferment
Let the mug sit undisturbed at room temperature for 8–10 hours (up to 24 hours if you prefer a milder flavor). The yogurt will thicken and develop a tangy taste.
Time: PT10H
Refrigerate
After fermentation, place the sealed mug in the refrigerator for at least 2 hours to firm up the texture.
Time: PT2H
Temperature: 40°F
Optional: Strain for High‑Protein Skyr
Set a fine mesh strainer over a large bowl, pour the chilled yogurt into the strainer, and refrigerate overnight (or at least 8 hours) to separate whey. Discard or repurpose the whey.
Time: PT12H
Temperature: 40°F
Nutrition Facts
- Calories
- 150
- Protein
- 12g
- Carbohydrates
- 12g
- Fat
- 4g
- Fiber
- 0g
Dietary info: Vegetarian, Gluten-Free, High-Protein
Allergens: Milk, Dairy
Ingredient Substitutions
- Instead of Milk: Whole milk, Skim milk, Half‑and‑half
- Instead of Easy Skyr Yogurt Starter: Plain yogurt with live cultures
- Instead of Fine Mesh Strainer: Cheesecloth, Butter muslin
Equipment Needed
- Pot
- Food Thermometer
- Double‑Insulated Mug
- Whisk
- Lid with Seal
- Towel(s) (optional)
- Cooler or insulated bag (optional)
- Large Bowl (optional)
- Fine Mesh Strainer (optional)
Critical Steps — Do Not Skip
- Heating milk to exactly 110°F
- Thoroughly whisking the starter into the milk
- Sealing the mug to maintain a stable temperature
- Allowing sufficient fermentation time (8‑10 hours)
- Optional straining for extra thickness and protein
Chef Tips from the Video
- For an ultra‑creamy result, use whole milk instead of 2%.
- Add a pinch of sea salt after fermentation to enhance flavor.
- Sweeten or flavor with fresh fruit, honey, or vanilla extract just before serving.
- Wrap the mug in a clean cotton towel for better insulation on cooler days.
- Reuse the collected whey in pancake batter for a protein boost.
Troubleshooting
Yogurt is runny and did not set.
Confirm the milk reached 110°F, use a fresh starter, keep the mug insulated, and extend fermentation time by a few hours.
Yogurt has an off smell or strange color.
Check that all utensils were sanitized and that the starter packet was not expired. Discard the batch if it smells sour beyond normal tang.
Excess whey separates on top.
Stir gently before serving, or strain the yogurt using a fine mesh strainer for a thicker texture.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Not recommended; texture may become grainy.
Room temperature: Do not keep at room temperature after fermentation; refrigerate promptly.
Make-Ahead Tips
- Make a larger batch and divide into individual containers for quick breakfasts.
- Reuse a portion of the finished yogurt as starter for the next batch (¼ cup per quart of milk).
- Strain the whey and add it to smoothies, pancake batter, or soups for extra protein.
Last updated: August 24, 2026
