📝 About This Recipe
Tracing its lineage back over a thousand years to the Viking Age, Skyr is Iceland’s gift to the world of cultured dairy. While often mistaken for yogurt, it is technically a fresh sour-milk cheese, prized for its incredibly thick, velvety texture and naturally high protein content. This recipe yields a mild, slightly tart creamery-style Skyr that captures the pure, clean essence of Nordic tradition.
🥗 Ingredients
The Cultured Base
- 1 gallon Skim Milk (High-quality pasteurized milk; avoid ultra-pasteurized (UHT))
- 2 tablespoons Active Skyr (Plain, unflavored with live active cultures to act as the 'starter')
- 2 drops Liquid Vegetable Rennet (Essential for the characteristic firm set of true Skyr)
- 1/4 cup Cool Filtered Water (Used to dilute the rennet)
Optional Traditional Toppings
- 1/4 cup Heavy Cream (For 'hrært skyr' (stirred skyr) consistency)
- 1/2 cup Wild Blueberries (Fresh or frozen)
- 1-2 teaspoons Granulated Sugar or Honey (To balance the acidity)
- 1/4 cup Toasted Rolled Oats (For added texture)
👨🍳 Instructions
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1
Pour the gallon of skim milk into a large, heavy-bottomed stainless steel pot. Gradually heat the milk over medium-low heat, stirring constantly to prevent scorching at the bottom.
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2
Bring the milk to a 'scalding' temperature of 185-190°F (85-88°C). This temperature denatures the whey proteins, which is crucial for achieving the thick Icelandic texture. Hold it here for 5 minutes.
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3
Remove the pot from the heat and allow the milk to cool down to 105-110°F (40-43°C). You can speed this up by placing the pot in a sink filled with ice water, but monitor the temperature closely with a digital thermometer.
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4
In a small bowl, whisk the 2 tablespoons of active Skyr with about 1/2 cup of the warm milk until completely smooth and lump-free. This 'tempers' the starter.
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5
Stir the tempered Skyr mixture back into the main pot of warm milk using gentle, upward strokes.
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6
Dilute the 2 drops of liquid rennet in 1/4 cup of cool filtered water. Pour this into the milk and stir gently for exactly 30 seconds to ensure even distribution.
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7
Cover the pot with a tight-fitting lid. Wrap the entire pot in a thick beach towel or blanket to insulate it, and place it in a warm, draft-free spot (like an oven with the light turned on).
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8
Let the mixture incubate undisturbed for 12 to 15 hours. You will know it is ready when the Skyr has pulled away slightly from the sides of the pot and a thin layer of yellowish whey sits on top.
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9
Line a large colander with a double layer of dampened fine-mesh cheesecloth or a clean lint-free flour sack towel. Place the colander over a deep bowl.
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10
Gently ladle the curd into the cheesecloth. Tie the corners of the cloth together and allow the Skyr to strain in the refrigerator for 4 to 6 hours, or until it reaches the thickness of Greek yogurt or soft cream cheese.
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11
Transfer the strained Skyr to a clean bowl. For a truly professional, silky finish, whisk it vigorously by hand or with an electric mixer, adding a splash of cream or milk if you prefer a looser consistency.
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12
Store in an airtight container in the refrigerator for up to 2 weeks. Remember to save 2 tablespoons to act as the starter for your next batch!
💡 Chef's Tips
Always use the freshest skim milk possible; higher fat contents will result in a product closer to yogurt than traditional Skyr. Ensure all equipment—pots, whisks, and thermometers—are sterilized with boiling water before use to prevent unwanted bacteria growth. If the Skyr tastes too sour, you likely incubated it for too long; aim for the shorter 12-hour window next time. Do not throw away the leftover whey! It is highly nutritious and can be used in smoothies, bread baking, or to lacto-ferment vegetables. If using dry rennet tablets instead of liquid, use only 1/8th of a tablet dissolved in water.
🍽️ Serving Suggestions
Classic Icelandic Style: Serve in a bowl topped with a splash of heavy cream and a sprinkle of brown sugar. Nordic Breakfast: Top with fresh bilberries or blueberries and a handful of toasted rye bread crumbs. Savory Dip: Whisk in chopped dill, cucumber, and a pinch of sea salt to serve alongside smoked salmon. Skyr Smoothie: Blend with frozen lingonberries, a banana, and a touch of honey for a high-protein breakfast. Dessert Mousse: Fold in whipped cream and vanilla bean paste for a light, airy 'Skyr-terta' filling.