Skyr Yogurt: How to Make Icelandic Yogurt at Home

Last updatedFebruary 14, 2025

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.

Pour milk into a microwave-safe container. — (1)

Checking temperature on cooling yogurt — (1)

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!

Skyr Yogurt: How to Make Icelandic Yogurt at Home

By Paula Rhodes

Make thick, creamy Icelandic Skyr yogurt at home with just milk, live cultures, and a little time. This guide walks you through the steps with process photos and expert tips for perfect texture and flavor.

5 from 28 votes

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Video

Prep time: 30

Cook time: 10

Total time: 10 30

Ingredients

2 quarts (1892 g) skim or low-fat milk or whatever milk you prefer
1-2 tablespoons (15 g) unflavored commercial yogurt (Once you make your own yogurt, you can use it as a starter.)

Instructions

Heat the Milk:

Pour 2 quarts (1892 g) skim or low-fat 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 sxorching.)
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 (15 g) unflavored commercial yogurt 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:

Transfer the yogurt to a cheap colander lined with a commercial paper coffee filter or a nylon bag designed for straining yogurt. No cheesecloth is needed unless that’s all you have.
Let it strain for 6-10 hours until reduced to a quarter of its original volume. 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 up to 3 weeks.

Notes

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

Equipment

Nutrition

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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.

4.72 from 28 votes (24 ratings without comment)

53 Comments

Rita says:

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Hi Paula,
Thank you for this wonderful post. I’m wondering if I can use Fairlife milk for this. I know it’s a popular choice for cold-start yogurt, but can it be boiled with good results?

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1. Paula says:
  
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  Hi Rita,
  
  Thank you for your kind words! Fairlife milk can be used for skyr, but it behaves a bit differently since it’s ultra-filtered. While it’s commonly used for cold-start yogurt, you can still heat it to make skyr—just be sure not to scorch it if you heat on a stove instead of using a microwave. It might not thicken as much as regular milk, but straining after fermentation will give you that classic skyr texture.
  
  Let me know how it goes!
  
  Reply
  1. Rita says:
    
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    I decided to try this with Trader Joe’s Organic Skim Milk (pasteurized). I’ve made two batches so far and strained the second batch with coffee filters. BRILLIANT! The yogurt turned out thick and creamy—I’d never guess it was fat free. Thank you, Paula, for sharing your expertise!
    
    Reply
    1. Paula says:
      
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      Hi Rita,
      I’ve never tried Trader Joe’s Milk of any kind. But now I will. Thank you for writing.
      
      Reply
Pamela Price says:

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can a person use powdered milk in place of skim milk to make skyr?

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1. Paula says:
  
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  Hi Pamela,
  Yes, you can. Just reconstitute the powdered milk according to the package instructions to match the liquid milk quantity in your recipe. Some people even add a little extra powdered milk to the mix to help achieve a thicker texture. Just make sure it’s nonfat dry milk, as whole milk powder contains fat and may alter the final consistency.
  
  Reply
Scott Patchin says:

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I’m in love with the Greek yogurt I purchase at COSTCO. I do love to make everything I possibly can at home in the kitchen. I am giving this a shot!

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1. Paula says:
  
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  Good to hear from you. I haven’t tried the yogurt at Costco, but maybe I should.
  
  How your yogurt tastes depends a lot on the milk you use, how long you incubate, and how much you strain it. If you have any questions along the way, don’t hesitate to write back.
  
  Reply
Lesley Williams says:

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I’ve made this recipe three times, including tonight, and it creates perfect results.
My method is to pour the warmed milk into an enameled dutch oven, cover the container with its lid, place the container in the oven, and then wrap kitchen towels around and on top of the container. Turn on the oven light. Set the oven to 200 degrees and heat the oven for a minute. Turn off the oven but leave the oven light on. Wait the desired amount of time (it is perfect at 5 hours and at 12 hours) before straining the yogurt.

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1. Paula says:
  
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  Hi Lesley,
  
  It’s so interesting to know exactly how you incubate. Maybe your method will give somebody else an idea they can try at home. Since we all have different equipment available to us, it helps to have options. Thank you for writing.
  
  Reply
Eve says:

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Hello, i recently, for the first time, made yogurt. I made Greek by straining and it turned out extremely well. Next i would like to make skyr. From what i gather here, the only thing that distinguishes the making of skyr from greek is the amount of straining and thus the amount of end product. Have i got it right? All the other recipes i’ve looked at insist upon using rennet still which i believe even the commercial producers, like Siggi’s, no longer use

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1. Paula says:
  
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  Hi Eve,
  
  You’ve got it right. Although I’ve never eaten yogurt in Iceland, what I make at home by straining even longer than Greek yogurt tastes just like the Skyr at the grocery store, only fresher.
  
  If you haven’t already seen it, I put a copy of the communication I had with siggis about rennet back when I first researched and published this post.
  
  Thanks for writing.
  
  Reply
L. Beez says:

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This is a very nice explanation of how to make Greek style yoghurt, but this method does not give you Skyr. Using Skyr as a culture starter will provide some of the required enzymes but the bacteria in Skyr and the enzymes they produce are almost identical to those found in yogurt. What you are missing, and which is the critical difference, is that Skyr is made with not only a starter culture but also rennet, which is a very different thing. Rennet was once produced from the lining of a sheep’s stomach but is now mass produced and purified from carefully selected bacteria or yeast. No sheep are harmed in the production of rennet.
The enzymes from yogurt-inducing bacteria are called amylase, proteinase, and lipase, and the ones in rennet are chymosin and pepsin. They all act on the milk in quite different ways and are not substitutes for each other.
It might be a good idea to do a little more research and adjust your comments because they are not correct with regard to the topic and your answers to posted questions are incorrectly informed and mislead your readership, who clearly enjoy your blog and trust what you are telling them.

Reply
1. Paula says:
  
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  Thank you for your comment. I have copied an email I received after inquiring about the use of rennet when I was doing my research a few years ago.
  
  AUG 28, 2017 | 04:05PM EDT
  Jessica Burtzos replied:
  Paula,
  
  We appreciate you taking the time to reach out to us.
  
  siggi’s products do not use any rennet. Rennet is optional in skyr and it was often used to help thicken the yogurt when a potent set of cultures was not around. Today, with improved culture availability and improved process, we’re able to achieve that thick and creamy texture without adding any rennet.
  
  Our skyr is a strained yogurt that, in the old days in Iceland, was always a byproduct of butter making. The cultures were gathered from the air by letting fresh milk sit outside the farm and capture the best coagulants and then kept alive through repeated use. The early word for regular yogurt in Icelandic was actually Búlgarsktskyr which means Bulgarian skyr.
  
  Please let us know if there is anything else that we can help you with.
  
  Best,
  
  Jessica Burtzos
  
  siggi’s dairy
  
  Reply
  1. Tim in NYC says:
    
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    It might be a good idea L. Beer to do more research before he mansplains things that he knows nothing about.
    
    Reply
Kati says:

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how long can I keep using successive batches of skyr before I have to start over with a commercial starter again? thank you

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1. Paula says:
  
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  Hi Kati,
  Here is what I wrote about starters in my Greek yogurt post. The same applies to Skyr. The simple answer to your question is 3-4 times. If you’re lucky you might be able to do it longer, but if you want to be safe, stick to 3-4 times. You can get many more generations from a traditional freeze-dried starter as long as you make yogurt every week to 10 days. (Yogurt bodies die off with time so any starter will become weaker if you wait too long to make more yogurt.)
  
  Reply
Judy Vallas says:

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I’m confused as to what the difference is between skyr and yogurt that’s been strained. I strain my “regular” yogurt that I make and call it either Greek yogurt or yogurt cheese. Are you doing something different to make skyr? I feel like I’m missing a step, because they seem exactly the same. Thanks.

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1. Paula says:
  
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  Hi Judy,
  Greek yogurt and Skyr are the same strained yogurt the way I make it but the Skyr is strained longer so that it is thicker (but not as thick as yogurt cheese). In our area, Siggi’s and Icelandic Yogurt are available commercially. As quoted from my post: “Neither brand lists rennet, a thickener. Although rennet is advocated by some, I have it on good authority (an email from a company that makes this stuff commercially) that rennet is not necessary if your live cultures are plentiful and active.”
  
  According to Gianaclis Caldwell in Homemade Yogurt & Kefir, “Using rennet is the more traditional method — but too much can result in a grainy texture.” She recommends using liquid rennet instead of tablets because it’s easier to measure small amounts. I don’t like to add anything to my yogurt to thicken it because I want it to be “pure.” So straining is my preferred method, just like Siggi’s and Icelandic Yogurt do it.
  
  Thanks for writing.
  
  Reply
Angela says:

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Can this be done in an Instant Pot like regular yogurt?? I don’t mean the cold method…

Thank you

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1. Paula says:
  
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  Hi Angela,
  Yes. Make it like you always do, but strain it even more than Greek yogurt until it’s really thick. I think you’ll love it.
  
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Melissa says:

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I’m not new to yogurt making, I’ve made it the traditional way and the cold start method. I’ve seen Icelandic in stores but this is the first I’ve read on making it.

I read the directions and I’m sorry if I missed it but what is the difference in the way Icelandic is made from that of Greek? You heat it, cool it, culture it, then stain it. Again I’m sorry but what am I missing? I thought maybe the difference was just the Icelandic starter but then I read that Greek or regular yogurt starter could be used as long as it was fresh. Is it just that it’s strained longer?

I’ve never actually ate Icelandic yogurt but it looks really good in your photo.

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1. Paula says:
  
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  Hi Melissa,
  
  Yes, you are right. Basically, it just gets strained longer. I have never eaten Icelandic yogurt in Iceland. I’m guessing it has a slightly different taste because of differences in climate, cows, ways of serving, etc. But the Icelandic yogurt you buy here is just thicker than Greek yogurt. Different brands can vary just like different brands of Greek yogurt can taste different or be a different consistency.
  
  Reply
Paul says:

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Thanks for the great recipe! You mentioned something about adding a bit of heavy cream if desired, at what point in the process would you do that? At the beginning in place of some of the milk or after has been separated from the whey?

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1. Paula says:
  
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  Hi Paul,
  
  You could do either way. I add it after the whey has been drained.
  
  Reply
Laurie Higgins says:

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You might want to check out the Mediterranean version of yogurt – Labna or Labneh. I might try that next. It’s a slightly salted yogurt with an infusion of herbs.

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1. Paula says:
  
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  Yes, I’ve read about this. Sounds fabulous.
  
  Reply
Hila says:

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Hey, thank you for the post and all the explanations – it’s very detailed!
I live in a place where we don’t have Icelandic yogurt at all but I really want to try it.
I’m experienced with yogurt making. Do you think I have to use Icelandic yogurt in order to make the first batch successfully? thanks.

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1. Paula says:
  
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  Hi Hila,
  
  Good question. I made it using store-bought Icelandic yogurt. Honestly, I couldn’t tell much difference in the taste from Greek yogurt. (I’ve never to been to Iceland to try the home-grown product. It has a thicker texture because I strained it longer than Greek yogurt. But your letter spurred me to order the freeze-dried Icelandic yogurt to see if it would taste different. I’ll add my thoughts to this post after I experiment with it. If you can’t get any Icelandic yogurt at the store, I would use any unflavored yogurt without additives as a starter. Let your yogurt strain until you have approximately 2 generous cups of yogurt from 2 quarts of milk. Or stop straining off whey at the point where you like the thickness of the yogurt best. That’s the cool thing about making yogurt at home. Agree? Thanks for writing.
  Happy Yogurt-Eating!
  
  Reply
Cat says:

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I’m brand new to making yogurt. Pretty much to most fermentation projects. When making curds & whey, kefir, or yogurt completely from scratch- I understand you have to use raw milk as pasteurized milk is dead. My question is do you need raw milk when you are adding this one of this Skyr cultures or can/do you use pasteurized milk from the grocery store?

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1. Paula says:
  
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  Hi Cat,
  Nice to hear from you. I’m not sure what you mean by “pasteurized milk is dead.” It’s your yogurt starter that should contain the live bacteria needed to make yogurt, not the milk.
  
  I have no source for raw milk as it is against the law to sell it in normal stores where I live. So I never use raw milk. You may use pasteurized milk and ultra-pasteurized milk for Skyr but you still need to heat it to 170-180˚F to unravel the proteins (then let it cool down) so your yogurt will be thick like Skyr. Otherwise, it will be “drinkable yogurt.” To get milk as thick as Skyr or Icelandic yogurt, you will need to strain off quite a bit of the whey as explained in this post. Let me know if you have more questions.
  
  Reply
Cintia says:

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I know it says plain and no additives, but all I have is Vanilla Siggis. Can I use it as my starter?

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1. Paula says:
  
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  Cintia,
  You can try it. Might work. I much prefer the plain but if that’s all you can get, it’s worth a try. At least it doesn’t have fruit in it. Let me know how it works for you.
  
  Reply
2. Sherry says:
  
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  Vanilla Siggis is the only one I have ever used. It works every time! I get super thick yogurt ♥
  
  Reply
  1. Paula says:
    
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    Thanks for your input. It helps all of my readers.
    
    Reply
Marilyn says:

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I am new to yogurt making, did some in the past but am back to try it again. I like the thicker yogurts and am gobsmacked at the price! I found your site while looking on the net to find out why my last 2 batches were “slimy”. I don’t think it’s as simple as my culture (Kirkland Greek) is contaminated. The texture feels fine in my mouth and tastes the same but slides off the spoon in a not so appetizing way!
To make this even more complicated for you, I decided a simpler way of getting more milk protein in my yogurt was to add a 1 quart envelope of nonfat dry milk to my 2 quarts of milk ….. I had never thought about how simple it would be to strain the whey out… But I will try that.
One more question, before I make a pest of myself, while you strain out the whey, doesn’t the yogurt become more and more tart? The one victory that I feel like I have accomplished with this time around making yogurt is that I learned to take it out after 6 to 8 hours instead of letting it go to the point that it’s too tart to eat without adding lots of sweetener.
I was so glad to find your site! Thanks for your help.

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1. Paula says:
  
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  Hi Marilyn,
  Have you ever tasted whey all by itself? That stuff is sour, man. So if you strain it out, your yogurt will not be quite as tart.
  
  About the slime–don’t like that texture either. When that happens to me, I make a clean sweep. Start with a brand new starter. Interestingly, it only seems to happen in the summer.
  
  About the time of incubation: Have you tried reducing from 8 to 5 hours? When you check your yogurt at 5 or 5.5 hours, is it already set?
  
  Let me know how it goes for you.
  
  Reply
Amy Hazelrigg says:

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In my experience, yoghurt tends to be quite tart if allowed to ripen in a clear glass container exposed to light. It will be much “gentler” in taste if ripened in an opaque container—including the lid—and placed in the dark. I use a single two-quart container made of safe, heavy white plastic, and simply leave it overnight in an oven that has been preheated at 170 degrees for one minute. No need for wrapping in towels. When it’s firm, refrigerate until chilled.

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1. Paula says:
  
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  Hi Amy,
  I have never heard of this idea about a clear glass container. I’m curious. How long do you incubate your yogurt? In my experience, the length of incubation and how much and what kind of starter has more to do with it. I will experiment and see if I can tell a difference between using glass, plastic, and ceramic. Mine also incubates in the dark, generally speaking. But I’ve also put it outside on a warm summer day and got the same results as usual. Thanks so much for writing.
  
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Ally says:

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love this article! how long were you able to freeze/keep home-made greek yoghurt to use as starter for the next batch? i’ve read in few articles that some wld freeze but never more than 1 week, or they start from scratch. my work schedule has me on the go quite often so sometimes i can’t make a fresh batch of yoghurt every week…

any advice?

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1. Paula says:
  
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  Frozen yogurt lasts longer than a week for me. I know I’ve used it successfully after a month. Maybe longer. I need to do and experiment and really pay attention. This weekend I tried to make yogurt with some starter that had been in the freezer for many months. Maybe a year??? It work–a little. Too weak. Had to go buy new starter.
  
  Your homemade yogurt should last at least two weeks in the fridge. You might try freezing some “starter” yogurt if you make it at least once a month.
  
  Reply
ginny says:

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Hi, I know this is an old post, but I have a question about making skyr that it seems you might be able to answer. Usually when you use store-bought yogurt as starter, you can only get maybe three or so re-cultures out of it before you have to buy fresh again from the store, because it won’t come out the same. After researching, I understand this is because the companies use very precise mixtures of specific bacteria strains to always get the same result and consistency. But once you start reculturing (or back slopping, as it’s called), the bacteria strains start to change their ratios to one another, based on the specific milk, temperature, time, etc. that you are incubating it at home. But I notice that you say that you do continuous back-slopping/reculturing after starting with Siggi’s or Icelandic Provisions. Have you noticed the culture changing after any number of times, when you had to buy fresh from the store again?
Thanks for any help!

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1. Paula says:
  
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  Hi Ginny,
  
  You pose an interesting question. In my experience there is no exact answer about how many times you can “reculture.” (a much better term than back-slopping, IMHO) I have gone as long as a year before I had to buy new yogurt from the store. I’m no scientist, but I think it depends on many things. This summer, I think I picked up some wild yeast and I could only use it 4 times before it went weird on me. My sister always starts over after about 3 or 4 times. I’ve heard of people in India who pass down their starter like some people pass down sourdough starter. Some factors that make a difference in my experience: What yogurt did you start with? How fresh was it? How often are you re-culturing? (It can get old if you’re not making yogurt very often–I make yogurt every 5-7 days.) How carefully are the temperatures monitored and held at a constant level when incubating? Is it possible that it has become contaminated by wild yeast or foreign bacteria? There are probably other reasons if I thought about it for awhile. I’m glad you asked that question. It would make a good blog post.
  
  Reply
Susan Cunningham says:

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Hi Paula,

I’m excited to try this. One question however. Is this a frozen treat? Your recipe says “chill”, does that mean freeze?

Thanks,

Sue

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1. Paula says:
  
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  Hi Susan,
  That’s a good question. No, it is not frozen–just chilled like any other yogurt. The texture would change–in a bad way if you froze it straight up. It breaks down and separates a bit. You could still use it in a cooked recipe, but not good to eat out of hand. Sorry if I mislead you.
  
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Gina says:

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Looks like a fun new yogurt experiment to try! I’ve never had Icelandic yogurt before. Have you had the new Yoplait Oui French style yogurt? We really like it and have made our own from what we bought at the store.

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1. Paula says:
  
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  Hi Gina,
  Let me know how you like the Icelandic Yogurt if you try it. I have tried the French-style Oui. Love the little glass container it comes in!
  
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Becky says:

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This is timely, Paula. I was introduced to skyr by my new DIL, who is Russian. I like it, and she loves it. Cultures for Health supposedly sells a culture that makes a reliable skyr, but I can’t remember if it is mesophilic or thermophilic. I have been thinking of getting into making mesophilic yogurt so that I won’t have to buy anything to use for a culture. Now that I have read your post, I will certainly try to find some plain skyr to use for a culture. All I have been able to find locally is flavored skyr, but I have in the past used flavored yogurt (no fruit!) as a culture when that was all I had available with good results. Skyr reminds me somewhat of a loose cream cheese that has a great flavor. My DIL also likes kefir, and I made it for a while, just for the experience. It is much too tart and sour for me, so I put my grains in the freezer. Thanks for this post!

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1. Paula says:
  
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  Hi Becky,
  I’m not a big fan of kefir either. I’m not sure where you live, but Sprouts near us carries the unflavored Skyr. Wish you were my neighbor and I would just give you some fresher than fresh starter from my last batch. Have a great day!
  
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  1. Becky says:
    
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    Paula, just wanted to get back to you about my efforts in making this. I was able to find some Icelandic Provisions plain skyr at my local Sprouts. It is very good; first time I had tried it. So I used it for the culture. Success! I let it ferment for about 5 hours as I like a more mild yogurt/skyr. Unlike yogurt, it stayed very liquid for about 4 hours, then suddenly came together. It is incredibly satisfying and a very good foil for whatever you want to put on it. I put a tablespoon of real maple syrup on it this morning for breakfast. Now I just need to be creative and use all that whey! Thanks so much for this guide. It was much easier than I thought.
    
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    1. Paula says:
      
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      Hi Becky,
      Glad to hear it came out good for you. Maple syrup sounds fabulous! About that whey: I gave up on using all of mine long ago. Since I have no pets or livestock, most of it goes down the drain, unfortunately.
      
      Reply
    2. hb says:
      
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      Paula, I haven’t yet tried making yogurt but I’m very interested. I was reading the comments and noticed that you discard the whey. I knew that there’s a wonderful site with umpteen ways to use whey and suggest you check it out. https://www.theprairiehomestead.com/2011/06/16-ways-to-use-your-whey.html
      The suggestions range from using whey to water plants to using it instead of water when cooking pasta or grains and many many more ideas. Thanks for having such a great site with so much useful information.
      
      Reply
      1. Paula says:
        
        at
        
        Hi hb,
        
        Thanks for writing. I only throw it out because the amount I accumulate is overwhelming. But I do use some of it. I also have a long list of ways to use yogurt that you can see here.

Skyr Yogurt: How to Make Icelandic Yogurt at Home