Homemade skyr
A thick, fresh, protein-rich homemade skyr, strained after fermentation.
10h 10minPrep 10minCooking 10h 8 servings🟢 EasyYAOURTIEREVegetarianGluten-free
A
Indicative estimate based on ingredients and portions; not an official Nutri-Score calculation.Preparation
- 1
Mix the skyr with a little milk until smooth, then add the rest.
- 2
Divide among the yoghurt maker's clean jars.
- 3
Ferment for 9 to 10 hours, depending on the appliance.
🌡 42°C⏱ 600 min🔧 yaourtière - 4
Refrigerate, then strain through cheesecloth for 2 to 4 hours to obtain a thick texture.
Frequently asked questions
Can I use whole milk?▾
Yes, the result will be creamier but also higher in calories.
How should this recipe be stored?▾
Keep it in an airtight container, refrigerate when the recipe contains delicate fresh ingredients, and consume promptly.
