📝 About This Recipe
Hailing from the rugged landscapes of Iceland, Skyr is a thick, creamy, and protein-packed dairy marvel that has sustained Vikings for over a millennium. While often mistaken for yogurt, it is technically a fresh acid-set cheese made from skim milk, resulting in a naturally fat-free and incredibly dense texture. This unsweetened version highlights its signature mild tang and velvety mouthfeel, making it the perfect probiotic-rich canvas for both sweet and savory toppings.
🥗 Ingredients
The Culturing Base
- 1 gallon Skim milk (fresh, high-quality pasteurized)
- 2 tablespoons Plain Skyr (must contain live active cultures)
- 2 drops Liquid animal or vegetable rennet (helps achieve the traditional firm set)
- 2 tablespoons Filtered water (room temperature, for diluting rennet)
Aromatic Infusions (Sugar-Free)
- 1/2 pod Vanilla bean (split and seeds scraped)
- 1 strip Lemon peel (pith removed, for subtle brightness)
- 1 piece Cinnamon stick (optional for warm undertones)
- 1 pinch Sea salt (to enhance the natural dairy sweetness)
Process & Serving
- 1 quart Boiling water (for sanitizing all equipment)
- 4 cups Ice cubes (for the rapid cooling water bath)
- 1/4 cup Heavy cream (optional, for whisking into the finished product)
- 1/2 cup Fresh blueberries (for serving)
- 2 tablespoons Sliced almonds (for texture)
- 1 tablespoon Flax seeds (for added fiber)
- 2 sprigs Fresh mint (for garnish)
👨🍳 Instructions
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1
Sanitize all equipment—pot, whisk, spoons, and containers—by rinsing them with boiling water. This prevents unwanted bacteria from interfering with the fermentation.
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2
Pour the skim milk into a heavy-bottomed stainless steel pot. Add the lemon peel, cinnamon stick, and vanilla bean seeds/pod if using for aromatic infusion.
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3
Slowly heat the milk over medium heat, stirring frequently to prevent scorching, until it reaches 190°F (88°C). Maintain this temperature for 5-10 minutes to denature the whey proteins, which ensures a thicker Skyr.
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4
Remove the pot from the heat and discard the lemon peel and cinnamon stick. Place the pot in an ice-water bath and stir gently until the temperature drops to 105°F (40°C).
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5
In a small bowl, whisk the 2 tablespoons of existing Skyr with about 1/2 cup of the warm milk until completely smooth and lump-free.
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6
Stir the diluted Skyr mixture back into the main pot of warm milk using a gentle up-and-down motion.
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7
Mix the 2 drops of rennet into 2 tablespoons of filtered water. Pour this into the milk and stir for exactly 30 seconds before stopping the movement of the milk entirely.
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8
Cover the pot with a tight lid and wrap it in heavy towels to insulate. Place it in a warm, draft-free spot (like an unlit oven) and let it sit undisturbed for 12 hours.
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9
After 12 hours, the Skyr should have a 'clean break'—it should look like a solid mass of curd separated from a thin layer of yellowish whey. If you press a spoon into it, the edges should stay sharp.
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10
Line a large colander with several layers of fine cheesecloth or a clean muslin bag. Carefully ladle the curds into the cloth and tie the corners together.
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11
Hang the bag over a bowl to drain in the refrigerator for 4 to 6 hours. The longer it drains, the thicker and more 'cheese-like' the Skyr will become.
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12
Transfer the thickened Skyr to a bowl. Add a pinch of sea salt and whisk vigorously (or use a hand mixer) until it is silky and glossy. If it is too thick for your liking, whisk in a splash of heavy cream or reserved whey.
💡 Chef's Tips
Always use a digital thermometer; precision in temperature is the difference between creamy Skyr and grainy curds. Never stir the milk once the rennet has been added and the liquid has stopped moving, as this will break the protein bonds forming the curd. If you cannot find Skyr to use as a starter, a high-quality Greek yogurt with live active cultures can work, though the flavor profile will slightly differ. Save the leftover whey! It is incredibly nutritious and can be used in smoothies, for baking bread, or even as a facial toner. Ensure your kitchen environment is warm during incubation; if your house is cold, the fermentation may take up to 15 hours to fully set.
🍽️ Serving Suggestions
Serve 'Hrærður' style by whisking in a splash of cream and topping with fresh tart berries and a sprinkle of sliced almonds. Create a savory Icelandic dip by folding in chopped cucumbers, dill, and a crack of black pepper to serve with rye crackers. Layer the Skyr in a glass with sugar-free granola and flax seeds for a high-protein breakfast parfait. Use it as a healthy alternative to sour cream on top of spicy soups or baked root vegetables. Blend with ice and a handful of spinach for a thick, probiotic-rich green power smoothie.