Icelandic Skyr Recipe - That's Nerdalicious

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Homemade Skyr: An Icelandic Dream

My first taste of skyr was a revelation. It wasn’t in Iceland, surprisingly, but at a small Scandinavian cafe tucked away in my old neighborhood. The tangy, almost savory yogurt was topped with wild blueberries and a drizzle of honey. Each spoonful transported me to a windswept Icelandic hillside, even if just for a moment. The experience sparked a quest to recreate that taste at home, a journey that eventually led me to this recipe – a simple, satisfying way to enjoy skyr without needing a plane ticket.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 48 hours
Total Time: 48 hours 20 minutes
Servings: 15
Yield: About 7-8 cups
Dietary Type: Vegetarian, Gluten-Free

Ingredients

12 cups water
2 cups non-fat powdered milk
2 cups buttermilk

Equipment Needed

Large clean bowl
Large pot
Whisk
Oven with light
Colander
Cheesecloth or clean J-cloth (muslin works well)
Mixer

Instructions

In a large pot, bring the 12 cups of water to a boil.
While the water is heating, pour the 2 cups of non-fat powdered milk into a large clean bowl.
Once the water has boiled, allow it to cool until it is just warm. This is crucial, as water that is too hot will kill the living cultures in the buttermilk, which are essential for the skyr-making process. Aim for a temperature around 110-115°F (43-46°C). A good rule of thumb is that you should be able to comfortably hold your finger in the water for a few seconds.
Pour the warm water over the powdered milk, leaving enough room in the bowl for the buttermilk.
Using a whisk, stir the mixture thoroughly until the powdered milk is completely dissolved and the mixture is smooth. There should be no lumps.
Add the 2 cups of buttermilk to the milk mixture and stir well to combine.
Cover the bowl tightly with a lid or plastic wrap.
Place the covered bowl in your oven, undisturbed. Do not turn on the oven. Simply turn on the oven light. The gentle warmth from the light bulb will provide enough heat to allow the culture in the buttermilk to activate and work its magic.
Allow the mixture to sit in the oven overnight, or for approximately 24 hours.
The next morning, check your skyr for firmness and flavor. It should have set and separated, and have a distinctly sour taste. If it hasn’t set sufficiently, or if the flavor isn’t sour enough, leave it to work for longer. Every oven is different, so the incubation time may vary. Check it every few hours until it reaches your desired consistency and sourness.
Once you are happy with the degree of sourness, the skyr needs to be drained to remove excess whey. Gently cut the curd into squares or sections with a knife. Be careful not to break it up too much, as this will make the draining process more difficult.
Line a colander with several layers of cheesecloth or a clean J-cloth (muslin works well too). This will act as a filter to separate the curds from the whey.
Set the lined colander in the sink or over a larger container to catch the whey as it drains.
Gently scoop the curds and whey into the lined colander. Again, avoid stirring or breaking up the curds too much, as this will hinder the draining process.
Allow the skyr to drain for approximately 24 hours, or until it reaches your desired consistency. The longer it drains, the thicker the skyr will become.
After draining, transfer the skyr to a bowl. Use a mixer to beat the skyr until it is smooth and creamy.
Store the finished skyr, covered, in the refrigerator.
When ready to serve, stir in sugar, cream, honey, fresh fruit, or your favorite flavorings, as desired.

Expert Tips & Tricks

Temperature is Key: Ensuring the water is the right temperature before adding the buttermilk is crucial. Too hot, and you’ll kill the cultures; too cold, and they won’t activate properly. Use a thermometer for best results.
Don’t Disturb: Resist the urge to check on the skyr too frequently during incubation. The less it’s disturbed, the better the culture will work.
Whey is Wonderful: Don’t discard the whey that drains off. It’s packed with protein and can be used in smoothies, baking, or as a liquid for soaking grains.
Adjusting Sourness: If you prefer a milder skyr, shorten the incubation time. For a tangier flavor, let it sit for longer.
Thickening the Skyr: If your skyr isn’t thick enough after draining, try adding a tablespoon or two of non-fat powdered milk to the finished product and mixing well.

Serving & Storage Suggestions

Skyr is incredibly versatile and can be enjoyed in countless ways. Serve it for breakfast with fresh berries and granola, as a healthy snack with a drizzle of honey, or as a base for creamy dips and sauces. It’s also a fantastic addition to smoothies, adding a boost of protein and tanginess.

Store homemade skyr in an airtight container in the refrigerator for up to one week. Due to its high protein content and low moisture, it does not freeze well, as it can become grainy upon thawing. It’s best enjoyed fresh.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	621.2 kcal	N/A
Total Fat	1.6 g	2%
Saturated Fat	1 g	5%
Cholesterol	34.9 mg	11%
Sodium	936.9 mg	39%
Total Carbohydrate	88.9 g	29%
Dietary Fiber	0 g	0%
Sugars	88.9 g	N/A
Protein	61.8 g	123%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

Flavor Infusion: Experiment with adding flavorings during the draining process. Vanilla extract, lemon zest, or even a touch of cardamom can add a unique twist.
Sweeteners: If you prefer a sweeter skyr, try using natural sweeteners like maple syrup or agave nectar instead of sugar.
Fruit Puree: Blend fresh or frozen fruit into the finished skyr for a naturally flavored and colorful treat.
Greek Yogurt Variation: If you don’t have buttermilk, you can substitute it with a couple of tablespoons of plain Greek yogurt, though the flavor might be slightly different.

FAQs (Frequently Asked Questions):

Q: Can I use regular milk instead of powdered milk?
A: While you can experiment with regular milk, powdered milk provides a higher protein content, which is essential for achieving the thick, creamy texture characteristic of skyr.

Q: My skyr didn’t set properly. What did I do wrong?
A: The most common reasons for skyr not setting are incorrect water temperature (too hot or too cold), insufficient incubation time, or using buttermilk with inactive cultures.

Q: How can I make my skyr thicker?
A: The key to thick skyr is thorough draining. If it’s not thick enough after 24 hours, continue draining for longer, up to 48 hours.

Q: Can I add fruit before the draining process?
A: It’s best to add fruit after the draining process, as the extra moisture from the fruit can interfere with the thickening of the skyr.

Q: Is it possible to make skyr without an oven light?
A: Yes, you can use other sources of gentle heat, such as a yogurt maker or a heating pad set on low. Just make sure the temperature remains consistent and doesn’t exceed 115°F (46°C).

Final Thoughts

Homemade skyr is more than just a recipe; it’s a journey into Icelandic culinary tradition. Don’t be intimidated by the long resting periods – the hands-on time is minimal, and the reward is a delicious, protein-packed treat you can customize to your heart’s content. I encourage you to give this recipe a try, experiment with different flavor combinations, and share your creations with friends and family. Pair it with a steaming cup of Icelandic coffee for a truly authentic experience.