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Skyr Yogurt (Homemade)
A step‑by‑step guide to making thick, high‑protein Icelandic‑style Skyr yogurt at home using either an insulated mug or a yogurt maker. Includes optional straining for extra protein, storage tips, and troubleshooting.
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Cost Breakdown
Critical Success Points
- • 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
Safety Warnings
- • Handle hot milk carefully to avoid burns.
- • Do not let the milk exceed 115°F, or you will kill the live cultures.
- • Ensure all equipment is clean to prevent contamination.
- • Do not ferment longer than 24 hours at room temperature to avoid spoilage.
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