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    Homemade Skyr Recipe: How to Make Icelandic Yogurt

    Skyr is a type of Icelandic yogurt that has been a staple food in Island for over 1000 years. It is a thick and creamy yogurt that is becoming more and more popular. No matter when you are eating it for breakfast, lunch or even dinner, you have to agree that the creaminess of yogurts have the ability to really hit the right spot. 

    What is Skyr Yogurt?

    Although Skyr is known to be yogurt, it actually has a slightly different texture because it is made differently than the typical yogurt. Despite, both skyr and yogurts start off with milk, skyr uses skim milk and adds specific cultures into the skyr yogurt. This eventually makes the skyr yogurt to be slightly thicker and less sour. 

    In addition, skyr is naturally fat free (because it is made from skim milk) and can also contain more protein than other types of dairy. In fact, for greek yogurt contains around 7g of protein per 100g and skyr can contain about around 11g of protein. 

    The high protein in skyr yogurt is one of its biggest benefits in eating it. This is due to the fact that making skyr yogurt requires much more milk than making regular yogurt, helping you create a more nutrient dense yogurt. 

    Eating a diet high in protein is great for your muscles, helping you preserve your lean muscle mass even when you are on a diet to lose weight. It is also helpful for you to maintain or lose weight. Eating yogurt high in protein can help decrease your hunger by making you feel fuller. One study suggest that those eating yogurt were able to eat around 100 calories less later in the day. 

    Try My Easy Way to Make Skyr


    Milk – 1/2 gallon

    Rennet (you can use animal or vegetable rennet in both liquid or tablet form) – 2 to 5 drops of liquid, 1/4 of a tablet

    Warm water – 1/8 cup

    Icelandic skyr – 2 tablespoon


    1. Heat your milk on low until it hits around 82C/180F, make sure it is on low heat to prevent curdling and stir the milk often

    2. Once it hit the temperature, take it off your stove and let it cool down to room temperature. 

    3. Mix the skyr little by little into your milk

    4. Put your rennet into your warm water and make sure it is thoroughly mixed 

    5. Pour the rennet water mixture into your milk

    6. Cover your milk and let it sit for around 12 hours in someplace warm

    7. After your milk curds and whey are separated, you want to use something like a tea towel to drain the whey

    8. Allow your bag to drain until your skyr is thick, you would want to do that in a cooler room

    9. Vigorously stir until your skyr is smooth, your skyr should last for around 3 to 4 weeks when covered in your fridge. 

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