Icelandic Skyr

READY IN: 48hrs 20mins
Recipe by BizIntelligenceMonk

After a trip to Iceland in 2003, my husband learned to love the taste of skyr, and after we got home from vacation I came up with a close approximation of it. If you've never had it, it's similar to yogurt, maybe a little thicker, and can be flavored to your liking (my husband likes to mix in a little cherry pie filling, but I prefer to add fresh sliced peaches and a light sprinkling of Splenda). This recipe is for the base only, feel free to alter as needed. The authentic skyr is hard to duplicate in a home setting as I understand it, due to the need for specialized bacteria. I think the "real deal" can be found online in places that sell cheesemaking supplies. But, I'm cheap, and this is close and the ingredients are in easy supply. Enjoy

Top Review by lani8d

The prepared fruit should only be added per serving, just before you eat it....crushed pineapple works the best, add 1-2 Tbsp. per serving around 1 1/2 cups of the skyr. You should not add the entire amount of the jar of fruit after making the skyr. Refrigerate and let it cool first, then just before serving stir in the amount of fruit you will need ..otherwise you may get a stomach ache. So please be careful, cool the skyr first, then just before serving...add your pineapple or cherry...


  1. Pour the powdered milk into a large clean bowl.
  2. Allow the boiled water to cool until just warm. It must not be too hot or it will kill the living culture in the buttermilk!
  3. Pour the water over the milk powder, allowing room for the buttermilk. Stir thoroughly so that it is completely dissolved.
  4. Add the buttermilk, stir well and cover. Place in the oven, undisturbed.
  5. Do not turn on the oven, simply turn on the oven light. This will be enough heat to allow the culture to work. Allow this to work overnight.
  6. In the morning check your skyr for firmness and flavor. If it is not set and separated or sour enough, leave it to work longer. Every oven is different.
  7. Once you are happy with the degree of sourness, the skyr has to be drained. Gently cut the curd into squares of sections. Do not break it up too much.
  8. Line a colander with cheesecloth or a clean new J-cloth (I personally just use a bit of leftover muslin from my sewing stash).
  9. Set this in the sink or a larger container to catch the whey. Scoop the curds and whey gently into the lined colander. It will drain better if it is not stirred or broken up too much. It will take about one day to drain to the proper consistency.
  10. Then it can be beaten with a mixer until smooth. Store covered in the refrigerator. Stir in sugar and cream, or your favorite flavorings, as desired when ready to serve.

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