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Easy Skyr Yogurt

🥣 Easy Skyr Yogurt – Icelandic Goodness Made Simple!
Skyr is a creamy, high-protein yogurt that’s been a staple in Iceland for centuries—and now you can make it easily at home! This recipe is simple and flexible: all you need is milk, a good starter, and an insulated mug or yogurt maker. Skyr is rich in probiotics, loaded with calcium, and naturally low in sugar, making it one of the healthiest yogurts you can enjoy. Whether you're looking to boost your gut health, add more protein to your meals, or simply love that thick, tangy texture, this recipe is for you. 💚 Plus, no fancy equipment is required—just a little time and a lot of love!

Equipment

Ingredients

  • 1 quart Milk ultra-pasteurized dairy cow milk (skim, 2%, or whole)
  • 1 sachet Easy Skyr Yogurt Starter or ¼ cup of Easy Skyr Yogurt (from previous batch)

Instructions

Insulated Mug Instructions

  • WARM: If using ultra-pasteurized milk, gently heat milk to 110°F — boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat the milk to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
  • MIX: Pour into the insulated mug and gently stir in 1 sachet Easy Skyr Yogurt Starter (or ¼ cup of Easy Skyr Yogurt from a previous batch) until dissolved.
  • INCUBATE: Close the lid, wrap with a towel, blanket, or similar insulation on all sides, including top and bottom. Place in an insulated cooler. If the room temperature is 75°F or above, it is usually fine without the cooler. Incubate for 8-10 hours or up to 24 hours until the texture has thickened.
  • STORE: When the yogurt has thickened and has a pleasant tangy flavor, your yogurt is ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt in the fridge.
  • OPTIONAL: After refrigeration, strain the yogurt using a yogurt strainer, cheese cloth, or ultra-fine mesh strainer.

Yogurt Maker Instructions

  • WARM: If using ultra-pasteurized milk, gently heat milk to 110°F — boiling is not necessary. If using milk that has not been ultra-pasteurized, slowly heat the milk to 212°F (100°C), stirring frequently to prevent scorching. Once heated, remove from heat and allow it to cool to 110°F (43°C) before proceeding.
  • MIX: Pour into the yogurt maker and gently stir in 1 sachet Easy Skyr Yogurt Starter (or ¼ cup of Easy Skyr Yogurt from a previous batch) until dissolved.
  • INCUBATE: Place the container in the yogurt maker, cover, and follow the appliance's instructions. Incubate for 8-10 hours. If the yogurt hasn't thickened, extend the incubation for 2-4 more hours, checking every 2 hours.
  • STORE: When the yogurt has thickened and has a pleasant tangy flavor, your yogurt is ready. Secure the lid and refrigerate for at least 6 hours to set. The yogurt will continue to firm up as it chills. Keep the finished yogurt in the fridge.
  • OPTIONAL: After refrigeration, strain the yogurt using a yogurt strainer, cheese cloth, or ultra-fine mesh strainer.

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