Go Back Email Link
–+ servings

How to Make Skyr Yogurt at Home (Icelandic Yogurt Recipe)

Make thick, creamy Icelandic Skyr yogurt at home with just milk, live cultures, and a little time. This guide walks you through the process with expert tips for perfect texture and flavor.
6 servings (1/3 cup)
skyr yogurt in martini glasses
Print
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes

Ingredients
 

  • 2 quarts (1892 g) skim, low-fat, or whole dairy milk
  • 1-2 tablespoons (15 g) unflavored commercial yogurt without additives - (Once you make your own yogurt, you can use it as a starter.)

Instructions
 

  • Heat the Milk: Pour 2 quarts skim, low-fat, or whole dairy milk into a microwave-safe container. (You could also use an Instant Pot or heat in a large pan on the stove. If using the stovetop, heat slowly and stir frequently to avoid scorching.)
    Heat on HIGH until bubbles form around the edge and the temperature reaches 175-180°F (79-82°C). (In most microwaves, this takes about 16 minutes.)
  • Cool the Milk: Let the milk cool to 100-110°F (38-43°C).
    Remove the skin that forms on top.
  • Add the Starter: Whisk in 1-2 tablespoons unflavored commercial yogurt without additives with live cultures (commercial or from a previous batch).
  • Incubate the Yogurt: Cover the container and keep it at 100-110°F for 4-6 hours until set. Avoid moving it during this time.
  • Strain for Thickness: Strain for 3-5 hours at room temperature until reduced to a third of its original volume. The acidity of yogurt makes this safe. Use a yogurt bag, commercial paper coffee filters combined with a cheap colander, a very fine strainer, or my last choice, cheesecloth.
    Let it strain for 6-10 hours until reduced to a quarter of its original volume or the thickness you prefer. The time can vary according to the milk you used, the starter, and the temperature of the incubation.
  • Finish and Store: Transfer the thickened Skyr back to the bowl and whisk until smooth.
    Chill before serving. Store in the fridge for 2-3 weeks.

Notes

The Nutrition Facts will vary according to how much you strain the yogurt and what kind of milk you use. 

Nutritional Information

Serving: 6 | Calories: 135kcal | Carbohydrates: 16g | Protein: 11g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 140mg | Potassium: 478mg | Sugar: 17g | Vitamin A: 622IU | Vitamin C: 1mg | Calcium: 398mg | Iron: 1mg