Make Skyr: the Yogurt of Iceland

Instruction by Anna Sharratt.

INGREDIENTS:
1 gallon milk (traditionally skim)
3-4 tablespoons skyr or other active culture yogurt such as Greek yogurt
Rennet (We used Junket rennet tablets. You can also try 9 drops of liquid vegetable rennet)

Day 1:
Wash pot carefully with soap to eliminate savory residues and prevent possible contamination from unwanted bacteria.

Pour milk into pot. Heat over low to medium heat, stirring frequently. (Low heat and frequent stirring prevent scalding. If you are in a hurry, use higher heat and avoid scraping the scalded bottom when stirring.)

Heat to 185°F/190°F. Remove the pot from heat; cool to 110°F .

In a separate bowl, mix starter skyr with a few tablespoons of warm milk. Stir until well combined, then pour the mixture into the pot and mix well.

Dissolve ¼ tablet of rennet in a small amount of water. Mix it thoroughly into the warm milk.

Incubation: Cover pot and wrap in two large towels. Leave in a warm place for 16-24 hours.

Day 2:
Cut the curd. Line the colander with the cloth. Spoon the curd into the cloth. Gather the cloth, secure it with rubber bands, and allow the whey to drain. (You can reserve the whey for other uses if you wish.)

[Sindrijo]

You can also keep the whey and make 'Mysingur'/'Prim'/'Messmör by reducing it and adding a bit of salt, and then sweetening it with sugar and a bit of cream. What you end up with is a spreadable brown (carmellized) sweetened whey spread, it's great on bread together with some Nordic style salami.

[einsiol]

Skyr is not considered yogurt in Iceland, as it is not yogurt but is its own kind of food product, closer to cheese than yogurt. Although you can find it often on the same aisle in a local supermarket, the skyr and yoghurt are arranged separately.

[ginabisaillon]

Instead of adding whipping cream I just whip the skyr itself that's how I learned to make it. it's fantastic!

[sphoebus]

I was surprised my first attempt at this came out so well. It's pretty easy to make, it just takes time. I plan to keep making my own skyr now. Thank you for the helpful video!

[tinabeller]

I made this recipe today, and I am in love with this woman and her video! Thank you so much for making this video!

[michyoung]

Thanks for the recipe, Anna! Me and my little brother made it yesterday and are enjoying it today, and it's wonderful! I have a new favorite dairy product!!!

[npete]

I have been buying the Icelandic skyr at the supermarket… now I can’t wait to make my own! Thanks for this video!

[nordicsoundchannel]

You’re the best! Been making my own cheese for so long but always been intimidated by the “leave milk in your oven overnight” idea for skyr. Just did this myself and finished up this morning and it was so easy and satisfying thanks to the way you walked us through it. Thank you!

[shikinsaerah]

1st time i heard about skyr after watching Anna Olson making her cheesecake. This is new thing to me. Tqvm for sharing the recipe

[raquels]

Thank you sharing this, I recently learned about skyr yogurt. After discovering the commerical price, I decided to try making it.

[sorryimjustsayin]

This was so calming to watch, thank you for sharing ♡

[Sourpusscandy]

I bought some Skyr to use as culture to make more, bought the rennet tablets and making it with an instant pot. I usually make yogurt, thought I’d try something different. Thanks for the nice how-to. Very easy to follow.

[TheNourishedNation]

We make the same thing here in india but we leave it for a longer time till it solidifies. It’s called “Paneer” or “cottage Cheese” here in india and yes, it has high protein content. I love it! Goes great in salads as well as gravies and rice! 🤌🏻💖

[felipecibotti]

Such a great recipe from such a lovely place. I dream with settle down on Iceland someday

[Okaymee]

I love the way you improvised the hanging method! You somehow made it still look very elegant even with the random materials you used. xD lol
and the part where you drown the fat free yogurt in heavy cream is brilliant! I laughed so hard, I even face palmed at how counter intuitive it seemed. But I realize its a great way to get a really high calorie nutritious breakfast with lots of fat and protein to keep yourself nice and toasty on those cold Icelandic mornings :P

[truthhurtz]

Thank you for this video, you explained the process very thoroughly. I am excited to make this soon !
Is this the way it is served in Iceland, with cream and fruit ?
Off topic.... I love your white kitchen !

[ginabisaillon]

You can buy freeze- dried cultures that are specifically for making skyr.

[sebastianmendezb]

Hi ! Thank you for this interesting video.

I see that, per your example, it's quite impossible to claim that skyr is a yoghurt — clearly, a cheese —. Yet, as I've read, most of the skyr one finds in America wasn't made with rennet, and the skyr I find in Reykjavík supermarkets doesn't have rennet either. Would you say that the straining step suffices to call it a cheese ? (If that's the case, greek yoghurt is a cheese as well). In general terms, would you say skyr is a cheese, or a yoghurt — or that skyrs like what you made are cheese, while the mass sold ones are yoghurts —? My curiosity is curious. Thank you, I wish you a beautiful week.


Kind regards,
-Sebastian MB

[TNUni]

Is this true and traditional Icelandic Skyr? I was told Skyr doesn't have rennet and no rennet is used in the process of making it.

[SchnuffiJames]

I make kefir and I double ferment it what do think of adding a bit of store bought Skyr to the second Kefir ferment.