Skyr Yogurt (Homemade)

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

1. Warm the Mug

   Rinse the insulated mug with warm water to pre‑heat it, then discard the water.

   Time: PT2M

2. 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

3. Transfer Milk to Mug

   Carefully pour the 110°F milk into the pre‑warmed insulated mug.

   Time: PT1M

4. 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

5. 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

6. 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

7. 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

8. 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

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

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.