Lexi Webster
Skyr is a thick, rich, and tangy cultured dairy product from Iceland. It is considered a type of fresh curd cheese, similar to Italian ricotta, German quark, or Middle Eastern labneh. However, it is typically consumed as a yoghurt. Making skyr at home is a straightforward process that begins with heating milk to a specific temperature before adding a culture and diluted rennet. The mixture is then left to incubate for several hours, after which it is drained to remove the whey and adjust the thickness. The final product can be flavoured with vanilla, cocoa, coconut flakes, or honey and berries.
| Characteristics | Values |
|---|---|
| Texture | Thick, rich, creamy, and tangy |
| Taste | Similar to Greek yogurt |
| Ingredients | Milk, culture, rennet, vanilla (optional) |
| Preparation Time | 30 minutes |
| Ready In | 11 hours |
| Makes | 400 g |
| Milk Temperature | 37°C-43°C or 40°C (105°F) |
| Fermentation Time | 10-12 hours |
| Drain Time | 2-6 hours |
| Storage | Refrigerate in a sealed container for up to 2 weeks |
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What You'll Learn
Heat milk to 38°C-40°C
To make skyr, you must first heat milk to 38°C-40°C. This can be done in a microwave, which should take less than 1.5 minutes, or on a low heat on the stove. If your milk is raw or unpasteurised, you will need to boil it for a few minutes to ensure it is free of harmful cultures. If you would like to add vanilla flavouring to your skyr, you can boil a vanilla pod with the milk.
Once the milk has reached the correct temperature, you can add your culture. For a traditional Icelandic skyr, you can use sour cream as your culture. If your milk is pasteurised, you do not need to boil it first.
After adding your culture, you can add your diluted rennet and stir gently to ensure it is thoroughly mixed through. Rennet is a cheese-making ingredient that separates the whey from the casein in the milk. Skyr is technically a cheese, but it is usually eaten like yoghurt.
Next, pour the mixture into a 1L glass jar and close the lid. Maintain the temperature at 30-40°C for 5-6 hours to allow the cultures to be activated.
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Add culture and rennet
To make skyr, a type of Icelandic yoghurt, you will need to add culture and rennet. Rennet is a cheese-making ingredient that helps to thicken the yoghurt. It is produced from carefully selected bacteria or yeast. The enzymes from yoghurt-inducing bacteria are called amylase, proteinase, and lipase, while the enzymes in rennet are chymosin and pepsin.
To begin the process of adding culture and rennet, first bring the milk to a high temperature. Then, slowly lower the temperature to 110°F. Next, stir some of the warm milk into leftover Icelandic yoghurt or store-bought vanilla, plain, or flavoured yoghurt. Add this mixture back into the pot of warm milk.
At this point, you can add the rennet. Stir three drops of liquid rennet into cool, chlorine-free water, and then add this to the milk mixture. Make sure to fully incorporate the rennet by stirring for about a minute. Cover the pot with a lid and a thick bath towel. Place the pot in a warm, draft-free place, or put it in an empty oven with the light on for about 12 hours.
Once the 12 hours are up, you can move on to the next step of draining the whey. Line a colander with cheesecloth, a flour sack towel, plain unbleached muslin, or a nut milk bag. Gently scoop the curds into the lined colander and let them drain for a few minutes. Then, draw up the corners of the cloth and hang it up to drain for another 5-6 hours.
The use of rennet in skyr is optional and is typically done in traditional recipes. Commercially available skyr products often do not contain rennet, as improved culture availability and processes allow for a thick and creamy texture without it.
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Stir and pour into a jar
Once you have prepared your skyr mixture, it's time to stir and pour it into a jar. If you are using a yoghurt maker, you will need to switch it off and remove the jar. The skyr will be warm and set into a firm curd with whey on top. You can place the jar in the fridge until you are ready to drain it, or you can drain it right away.
To drain the skyr, use a knife to cut a crosshatch pattern into the curds. This step is not necessary, but it is fun! Scoop the curds into a colander lined with muslin or cheesecloth, placed over a large bowl to catch the whey. Allow the curds to sit in the colander for a few minutes to drain, then gather the corners of the cloth and gently scrunch them together. Tie the corners of the cloth together to form a bag and hang it to drain for 2 to 6 hours, depending on how thick you want your skyr to be. The longer the skyr drains, the more whey is removed, and the thicker the consistency will be.
Once the skyr has drained sufficiently, you can stir or whip it by hand or with a mixer. Slowly add some of the reserved whey back into the skyr until you achieve your desired thickness and texture.
Skyr can be stored in a sealed container in the refrigerator for up to 2 weeks.
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Maintain temperature for 5-6 hours
Maintaining the temperature of your Skyr mixture between 37°C and 43°C for 5-6 hours is a crucial step in achieving the perfect consistency and texture. Here are some methods to achieve this:
Using a Yogurt Maker
If you have a yogurt maker, it will be much easier to maintain the desired temperature range. Simply follow the instructions provided with your yogurt maker, and adjust the settings to keep the temperature between 37°C and 43°C for the specified time. This method ensures a more controlled and accurate process.
Warm Oven Method
For those without a yogurt maker, a warm oven can be used as an alternative incubation method. First, preheat your oven to 200 degrees Fahrenheit for about a minute. Then, turn off the oven but keep the oven light on. Place your covered container with the milk mixture inside the oven and wrap it with kitchen towels, both on top and around the container. This helps insulate the mixture and maintain the desired temperature range.
Heating Pad
Another option is to use a heating pad, which can provide a consistent heat source to keep your Skyr mixture warm. Place the heating pad on a low setting to maintain a gentle warmth, and ensure the pad doesn't get too hot, as this could affect the culture's viability.
Other Tips
- If you're using a yogurt maker, ensure the lid is secure to prevent temperature fluctuations.
- Avoid opening the oven door frequently when using the warm oven method, as this will cause temperature variations.
- If using a heating pad, monitor the temperature regularly to ensure it stays within the desired range.
- Stirring or moving the mixture during this step is not recommended, as it can disrupt the incubation process.
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Drain whey and store
Once the fermentation is complete, you will be left with a firm curd and whey on top. You can place the mixture in the fridge until you are ready to drain it, or you can drain it right away. To drain the whey, use a colander lined with muslin or a double layer of cheesecloth over a large bowl to catch the whey. Leave the curds to sit in the colander for a few minutes to drain, then gather the corners of the cloth and gently scrunch them together. Tie the corners of the cloth together to form a bag and hang it with a string to drain for five or six hours. The longer the skyr drains, the more whey is removed and the thicker the consistency will be.
Before storing, stir or whip the yoghurt by hand or with a mixer while slowly adding some of the whey back in until you reach your desired thickness and texture. Skyr can be stored in a sealed container in the refrigerator for up to two weeks.
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Frequently asked questions
Skyr is a cultured dairy product from Iceland. It is similar to German Quark, Italian ricotta, or Middle Eastern labneh, but the way it is eaten is more recognisable as yoghurt.
To make Skyr, you will need milk, rennet, and a yoghurt culture. First, heat the milk on low heat to 38°C-40°C (100°F-105°F). Next, add your culture and diluted rennet, stirring gently. Pour the mixture into a glass jar and maintain a temperature of 30°C-43°C for 5-6 hours or overnight to allow the cultures to activate. After this, drain off the whey by pouring the mixture into a colander lined with cheesecloth. The longer you drain the Skyr, the thicker it will become. Finally, store your Skyr in a sealed container in the refrigerator for up to 2 weeks.
Skyr is made by separating the whey from the casein in milk using an enzyme (rennet). In yoghurt, all the components of milk are still present, as the whey is only partially removed through draining. Skyr is also fermented at a lower temperature than yoghurt.
You can flavour your Skyr with vanilla by adding a vanilla pod or vanilla paste when boiling the milk. You can also add cocoa, coconut flakes, salt, garlic, and herbs. Skyr can be enjoyed as a sweet dessert with fresh cream, brown sugar, and berries.
