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–+ servings
homemade skyr
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5 from 6 votes

How To Make Skyr from Scratch

Iceland Dairy Product - homemade
Prep Time4 minutes
Cook Time2 minutes
Fermenting Time12 hours
Total Time12 hours 6 minutes
Course: Breakfast, Dessert, Drinks, German Ingredient, Snack
Cuisine: Iceland
Diet: Diabetic, Gluten Free, Low Calorie, Low Salt, Vegetarian
Servings: 4 portions
Author: Barbara

Equipment

Ingredients

  • 1 l Milk
  • 200 g Sour Cream
  • 3 drops Rennet
  • 1 tbsp water
Metric - US Customary

Instructions

  • Bring the milk to 38°C /100°F.
    1 l Milk
  • In a large bowl, add the sour cream and a bit of the milk and whisk.
    200 g Sour Cream
  • Add the remaining milk and whisk.
  • Mix the rennet with the water and add to the milk mixture.
    3 drops Rennet, 1 tbsp water
  • Stir and then bring the movement in the milk to a stop.
    Cover the bowl and set it in a draft-free, warm place (warm room temperature about 22° - 25°C / 72° - 78°F).
  • Let ferment for 10 to 12 hours.
  • Place a sieve on a different bowl and put a cheese cloth into the sieve.
    Pour the fermented milk into the cheesecloth and let the whey drip into the bowl underneath. Let it drip for about 2 hours. What's left in the cheesecloth is the skyr.
  • Use or otherwise store the skyr in a container in the fridge. It should be good for a week.
    If you plan to use the whey, do it the same day because it goes bad very fast. You can mix it with some juice and drink it. It's very healthy.
  • Enjoy the skyr with berries etc., see suggestions in the blog post.