Icelandic Skyr (High-Protein Yogurt)

Ingredients

• 1 gallon Whole Milk (non‑homogenized, pasture‑raised or grass‑fed)
• 0.5 container Skyr Starter Culture (half of a small Siggi's Skyr starter container (≈2 tbsp))
• 1 cup Fresh Peaches (sliced, for serving)
• 1 cup Fresh Strawberries (halved, for serving)
• 2 tablespoons Raw Honey (drizzled on top, optional)

Instructions

1. Heat Milk

   Pour the gallon of milk into the pot and heat over medium‑low until it reaches a gentle boil and bubbles, about 180°F.

   Time: PT10M

   Temperature: 180°F

2. Cool Milk

   Remove the pot from heat and let the milk cool to roughly 110°F. For faster cooling, place the pot in the refrigerator or an ice bath.

   Time: PT45M

   Temperature: 110°F

3. Add Starter Culture

   Whisk in half a container of Skyr starter (≈2 tbsp) until fully incorporated.

   Time: PT5M

4. Incubate Yogurt

   Cover the pot with a lid and place it in an oven that has only the pilot light on (or any warm, draft‑free spot) for 8–10 hours, preferably 9 hours.

   Time: PT9H

   Temperature: 110°F

5. Prepare Straining Setup

   Line a colander or strainer with a double layer of cheesecloth and set it over a deep bowl to catch whey.

   Time: PT10M

6. Transfer Yogurt to Cloth

   Scoop the set yogurt into the cheesecloth‑lined colander, spreading it evenly.

   Time: PT5M

7. Strain Yogurt

   Cover the yogurt with a plate and another layer of cheesecloth, then let it strain for about 8 hours.

   Time: PT8H

8. Whisk Strained Yogurt

   Remove the cheesecloth and whisk the thickened yogurt with an electronic whisk or stand mixer until smooth and airy.

   Time: PT5M

9. Store Yogurt

   Transfer the whipped Skyr to a glass container with a wide mouth, seal, and refrigerate.

   Time: PT5M

10. Serve

    Spoon the Skyr into bowls, top with sliced peaches, strawberries, and a drizzle of raw honey if desired.

    Time: PT5M

Nutrition Facts

Calories

100

Protein

17 g

Carbohydrates

6 g

Fat

0 g

Fiber

0 g