Amazon Associates PartnerTrusted
As an Amazon Associate, we earn from qualifying purchases made through links on this page. This helps support our site at no extra cost to you. Clicking on ingredient or equipment links will take you to amazon.com where you can purchase these items.
Icelandic Skyr (High-Protein Yogurt)
A step‑by‑step guide to making traditional Icelandic Skyr at home using non‑homogenized grass‑fed milk, a small amount of Skyr starter, and a simple overnight incubation. The yogurt is strained for a thick, creamy texture, then whisked to a smooth finish. Serve with fresh fruit and honey for a protein‑packed breakfast or snack.
Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist
Cost Breakdown
Critical Success Points
- • Heat milk to 180°F
- • Cool milk to 110°F before adding culture
- • Incubate for 8–10 hours at a stable warm temperature
- • Strain for 8 hours to achieve thick texture
Safety Warnings
- • Milk can cause severe burns; handle the pot with oven mitts.
- • Do not exceed 115°F when adding the starter culture, or the beneficial bacteria may die.
- • Keep all utensils and surfaces sanitized to avoid contaminating the yogurt.
☕ 100% Free & Ad-Free Forever! Made by ADHD friends who got lost in recipe videos
We built this because we kept forgetting recipe steps. Help us keep it ad-free & support our caffeine addiction!
You Might Also Like
Similar recipes converted from YouTube cooking videos
Homemade Icelandic Skyr
A step‑by‑step guide to making traditional Icelandic skyr (fat‑free yogurt) at home using a gallon of milk, a tiny amount of rennet, and a simple yogurt starter. The process includes heating, culturing, overnight incubation, and gentle straining to yield a thick, high‑protein dairy product perfect for breakfast or a snack.
Skyr Yogurt (Homemade)
A step‑by‑step guide to making thick, high‑protein Icelandic‑style Skyr yogurt at home using either an insulated mug or a yogurt maker. Includes optional straining for extra protein, storage tips, and troubleshooting.
Homemade Skyr (Icelandic Yogurt)
A simple, high‑protein Icelandic skyr made at home using Fairlife whole milk, a tiny amount of inulin for extra prebiotic fiber, and a spoonful of store‑bought skyr as starter. The mixture ferments in an Instant Pot on the Yogurt setting for 16 hours, then is strained to a creamy, thick texture. Perfect for breakfast, snacks, or adding to smoothies.
Homemade Icelandic Skyr (Traditional Yogurt Cheese)
A step‑by‑step guide to making authentic Icelandic skyr at home using a milk separator, natural fermentation, and slow draining in linen bags. The result is a thick, creamy, high‑protein yogurt cheese that can be enjoyed plain or flavored with lemon or rhubarb syrup.
Perfect Universal Pie Crust (Sweet & Savory)
A flaky, buttery pie crust that works for any sweet or savory filling. Learn John Kanell’s fool‑proof method using a food processor or by hand, with tips for chilling, blind‑baking, and storage so you can have ready‑to‑fill crusts anytime.
Chocolate Vanilla Swirl Cookies
Swirled shortbread cookies with vanilla and cocoa, easy to make with kids. After baking, each cookie is glazed with a thin layer of milk chocolate for a tasty and colorful result.