Skyr Yogurt: How to Make Icelandic Yogurt at Home
Sneak Preview: Learn how to make Skyr, a thick, creamy Icelandic yogurt, at home. This guide covers everything from the basics to tips for customizing the taste and texture to your liking. Plenty of process photos and a video are included.

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Do you like to have something a little sweet to signal the end of your meal? Me, too. If I don’t have a satisfying dessert, I start nibbling on dark chocolate. From there, it’s a downward spiral. That’s why we eat skyr for dessert in some form almost every night.
Why You’ll Want to Make Skyr at Home
- Rich and Creamy: High in protein and incredibly satisfying.
- Customizable: Adjust the tanginess and thickness to match your taste.
- Budget-Friendly: Make it for less than store-bought brands.
Happy Bakers Speak Up
“Thanks for the great recipe!” —PAUL
What is Skyr?
Skyr, also known as Icelandic yogurt, is a traditional dairy product from Iceland. It’s made with milk and live cultures, creating a creamy, mildly tangy yogurt that’s thicker than Greek yogurt. Skyr requires about 4 cups of milk to produce 1 cup of yogurt, while Greek yogurt typically uses half that amount.
Did You Know? Skyr has been a staple in Iceland for centuries and is often enjoyed as a snack, dessert, or breakfast.
Is Rennet Necessary?
Some recipes call for rennet to thicken Skyr, but it’s not essential. If your starter has active live cultures, you’ll achieve the right consistency naturally.
Want to Try Making Skyr Yourself?
I love making yogurt—and saving money. After years of making Greek yogurt and helping others do the same, I decided to try Skyr at home.
If you want to give it a go, check out my method below. I think you’ll find it simpler than most online guides.
For me, complicated steps make a project less fun. While your first few tries might take longer as you find your groove, it’s worth it!
Paula’s Kitchen Hacks and Facts
- Milk Matters: Skim, low-fat, or whole milk all work. For extra creaminess, whisk the final product or stir in a splash of cream. Take it into ice cream territory with a little bit of added sugar.
- Choose a Fresh Starter: Use plain Skyr or Greek yogurt with live cultures. It must be fresh and should contain no additives or flavorings.
- Control Tartness: The longer the incubation, the tangier the yogurt. Start with 4-5 hours if you prefer a milder flavor.
- Straining Secrets: Strain for 3-5 hours at room temperature for a smooth velvety texture. The acidity of yogurt makes this safe. Use a yogurt bag, commercial paper coffee filters combined with a cheap colander, or a very fine strainer.
Step-by-Step: How To Make Skyr at Home
1️⃣ Heat the Milk
- Pour milk into a microwave-safe container.
- Heat until it reaches 180°F. For thicker yogurt, hold at this temperature for 15 minutes using 20% microwave power.
2️⃣ Cool the Milk
- Allow the milk to cool to 100-110°F.
- Remove the skin that forms on top.
3️⃣ Add the Starter
- Whisk 1 tablespoon of Skyr or Greek yogurt (with live cultures) into the warm milk.
4️⃣ 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.
5️⃣ Strain for Thickness
- Pour the yogurt into a strainer lined with a yogurt bag or paper coffee filters.
- Let it strain for 3-5 hours to reach Skyr’s signature thickness.
- Chill before serving.
Tip: Straining can be done on the counter thanks to yogurt’s acidity, which naturally inhibits bacteria growth.








The result?
As seen in the picture above, 2 quarts of milk strained down to a generous 2 cups of yogurt and lots of whey.
If you’re wondering what to do with all that whey, see this post for 18 ways to use yogurt whey.
FAQs About Skyr
- 1. Why is Skyr so satisfying?
- Its high protein content keeps you feeling full longer than regular yogurt.
- 2. How can I serve Skyr?
- Enjoy it plain, with fruit, as a dessert base, or blended into smoothies.
- 3. Is Skyr healthy?
- Yes! It’s high in protein, low in fat (if made with skim milk), and contains probiotics beneficial for digestion.
- For the record, both brands of commercial yogurt I tested claim 17 grams of protein, 6 carbs, and about 100 calories in a 5.3-ounce serving. I assume my homemade Skyr is similar.
- 4. Can I make Skyr without a yogurt maker?
- Yes! You can incubate it in a warm oven or use a heating pad–more ideas listed here.
- 5. What milk works best for Skyr?
- Skim milk is traditional, but low-fat or whole milk adds more creaminess.
- 6. How long does homemade Skyr last?
- Stored in the fridge, Skyr stays fresh for eating for up to three weeks. If using it as a starter, best to use it within 10 days.
Parting thoughts: Are you new to making yogurt? Start simple with an Instant Pot and the cold start method for making regular yogurt. When you master that, come back and try this Icelandic yogurt.
Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.