Make Icelandic Yogurt (Skyr)
A homemade Icelandic skyr provides a thicker, less sweet yogurt experience, distinct from typical Western varieties.
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Instructions
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Thoroughly sanitize all equipment.
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Heat milk in a heavy-bottomed pot to 185-190 F, stirring frequently, then cool to 110 F off the heat.
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Mix 1 cup of the cooled milk with skyr, then stir this into the pot's milk.
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Whisk liquid rennet into warm water and immediately stir into the milk mixture.
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Cover the pot with a thick towel and keep in a warm, draft-free place for 12 hours.
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Spoon the formed curds into a fine-meshed bag or cheesecloth.
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Suspend the bag over a tray and drain in a cool room or refrigerator until the skyr is thick.