Skyr Recipe
This homemade skyr is a modern, food-safe take on one of the Viking Age’s most enduring dairy traditions. By culturing skim milk with live skyr and a small amount of rennet, you get an exceptionally thick, high-protein dairy that sits somewhere between yogurt and fresh cheese. The flavor is clean and lightly tangy, with a dense, spoonable texture that feels both nourishing and indulgent. Finished simply with oats, lingonberry jam, and honey, it bridges ancient Icelandic practicality with a modern, performance-minded breakfast or snack.
Ingredients
- Skim milk amount as desired; I used enough for a batch of skyr
- Store-bought plain skyr as starter culture
- 1/4 tablet rennet
- Toppings: oats lingonberry jam, honey
Instructions
- Heat the milk: Bring skim milk to ~200°F (this helps reduce unwanted bacteria).
- Cool: Let it cool to ~110°F.
- Inoculate + set: Stir in a spoonful of store-bought skyr (your starter culture), then dissolve and add 1/4 rennet tablet. Mix well.
- Incubate: Cover the pot/jar, wrap in a towel, and let sit overnight in a warm, draft-free spot.
- Chill + serve: Once thickened, refrigerate to fully set. Spoon into a bowl and top with oats, lingonberry jam, and honey.
Video
Notes
- Skyr is closer to cheese than yogurt: Historically, skyr was made from skim milk with rennet, which is why it’s thicker and higher in protein than most yogurts. Using rennet here is not optional if you want an authentic texture.
- Temperature control matters: Heating the milk to ~200°F improves consistency and safety, while cooling to ~110°F ensures the cultures activate properly. Too hot and you kill the culture; too cool and the skyr won’t set well.
- Straining is optional but traditional: For an even thicker, more historical result, you can strain the finished skyr through cheesecloth for 1–2 hours. This mimics older methods and produces an ultra-dense, almost cheesecake-like texture.