I'm Marci! Join me here on TIDBITS for healthy Instant Pot recipes and get 10 free recipes from my cookbook, Master the Electric Pressure CookerLook out Instant Pot Greek Yogurt! There's a new kid in town! Insanely thick, smooth, creamy Icelandic, Instant Pot Skyr Yogurt that can be made with skim milk! Read on to discover the secret ingredient that makes this all possible!
If you've been around here awhile, this cute little bowl of yogurt is probably familiar, but I couldn't possibly do a Yogurt Button week without showcasing this beauty. So I'm bringin' it back to make sure little miss Skyr here doesn't get forgotten.
I've made a TON of yogurt in the past 2 years, yet still, that moment when you take the lid off and see that beautiful, thick creamy yogurt . . . it never gets old, right? If you can relate, I've got something super awesome and new for you! Skyr! Have you heard of it? Well let me tell you all about my new obsession!
Skyr (pronounced skeer) originated in Iceland, is made using nonfat milk, and is technically a type of cheese. Which might seem strange, but keep reading!
Siggi's is the most common brand of Skyr you'll find at your local grocery stores, but it can be tricky to find, it's pricey, and quite honestly, it was a bit more tart than I was used to. Still, I was intrigued. Could I make a fat-free yogurt at home that was smooth, creamy, and worth my time?
In the past, my attempts at making fat-free yogurt left me with a grainy, off tasting yogurt with 3 times more whey than yogurt. Well, no more!
Before we get to the recipe, I'll quick break down why I make it, and why you might want to as well. Here we go!
FAT FREE
I'm not against fat in my diet by any means, but if I want cheese everyday, butter on my toast, lots of olive oil on my roasted veggies, and scoops of almond butter when I feel stressed – so somethings gotta give. Fat-free yogurt it is! Which means everything I use it for from dressings to smoothies, is also saving me extra fat grams.
NUTRITION
If you compare the label of Skyr yogurt to Greek yogurt, skyr packs in more protein with less sugar. Which sure makes drizzling Raspberry Infused Honey all over it a super awesome idea! Look at the color! Look at those thick, curvy lines! That is breakfast people! My kids were fighting over the leftovers because they thought it was whipped cream, haha!
COST
Siggi's and other Skyr yogurt brands are close to the most expensive yogurt on the shelf. But if you make it at home, you'll get 6-8 cups (depending on how much you strain it) of yogurt for $4 or less. Now that's a steal compared to store prices that range from $1-$2 per 5 oz cup.
THICK AND CREAMY
Fat free store-bought yogurt uses thickening agents to make it creamy. Not so with homemade Skyr thanks to one magic ingredient – rennet. Yes, that is usually an ingredient you see when making cheese, but it also makes very thick, fat free yogurt! I mean seriously, look at that picture. Again, that is not dessert my friends, that there is breakfast. Shout out to that glossy dreamy Healthy-ier Chocolate Syrup, hey there beautiful.
VERSATILITY
Because of how thick it is, Skyr yogurt works perfectly for dressings, dips, and even frosting! Skyr Yogurt Cream Cheese is one of my favorites!
FASTER
Yes! It's faster to make! 5 hours vs 8 hours which means I haven't been setting my alarm for midnight to put my finished yogurt into the fridge lately. I couldn't possibly be the only one that makes that mistake over and over!
TASTE
This is debatably the most important part, right? Everything I read about Skyr said it was more mild than greek yogurt. Which quite honestly, when I first tasted store-bought Siggi's, I found it to be very tart with a bit of a chalky aftertaste. In my opinion, this homemade version is silky, thick, and mildly tart. To get an unbiased opinion, I called upon 3 highly intelligent children and scored a 3 out of 3 on my Skyr compared to 5 other types of yogurt. And believe you me, these children have no hesitations sharing their food opinions (even after a billion discussions on how moaning, spitting, and fake gagging is not appropriate at the table). That being said, I will warn you, when eaten plain, there is still a hint of that chalky aftertaste in the homemade version. But with the addition of fruit and granola, It doesn't bother me a bit and quite honestly, I've grown to prefer the taste of it.
Do I have you curious yet? Would you like to attend my next blind taste testing?
A couple of very important notes before you proceed on this new exciting yogurt adventure.
First: Some will say that Skyr yogurt isn't Skyr yogurt unless you use a Skyr starter since the cultures are what makes it in fact, Skyr yogurt. My experience with using Siggi's as my starter was that my yogurt turned out beautifully thick, but very tart and bitter. I went back to my go to, Fage 2%, and it worked perfectly.
Second: Ultra-pasteurized milk doesn't work well with this yogurt. In fact, I was even having a hard time with the plain ol milk I typically buy. Then I ran into this article which talked about how even the regular pasteurized milk is sometimes heated more than it should be. I decided to try the yogurt with Winder brand milk from this list, and it was a big success! So I would suggest that if the yogurt isn't working for you, refer back to this list.
Third: I stuck with a 5 hour incubation for this yogurt. At 8 hours it wasn't any thicker, but it was A LOT more tart. So feel free to experiment for your ideal time.
Phew! I think that covered everything! I do hope you'll try my new obsession! I'm in love with this yogurt and am so excited to finally share it with you all. Get your rennet ordered today and give it a go. Enjoy!
Finally, be sure and enter the giveaway for my favorite Instant Pot model, the DUO60 7-in-1, generously gifted to one of you by Instant Pot. I will announce the winner on a post October 30th. To enter simply
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In case you're just joining this Yogurt Button Lovin' series, make sure you check out Instant Pot Mozzarella, Burrata, Ricotta, Crusty Bread, and Yogurt.
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PrintInstant Pot Icelandic Yogurt
Insanely thick, smooth, creamy Icelandic Skyr yogurt that can be made with skim milk! Skyr yogurt also packs more protein and contains less sugar when compared to regular yogurt.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Total Time: 12 hours
- Yield: 6-8 cups of Skyr yogurt
- Category: Yogurt
- Method: Pressure Cooker
- Cuisine: American
Ingredients
- 1 gallon nonfat/skim milk
- ¼ cup plain yogurt with live and active cultures (I suggest Fage 2% for mild yogurt, Siggi’s for tart)
- 7 drops liquid animal rennet (single strength)
- ¼ cup cool-ish unchlorinated water
- 1-2 tablespoons vanilla (optional)
- ½ cup sweetener i.e. pure maple syrup, honey, agave, etc. (optional)
Instructions
- Add milk to a clean/sanitized pressure cooker pot.
- Secure the lid and turn pressure release knob to a sealed position. Press the yogurt function button. Press adjust until display reads “boil”. For pressure cookers that don’t have the automatic boil function, simply use the slow cook or saute function to warm the milk to 190°F.
- When boil cycle is complete (this takes about an hour), use a thermometer to check that the milk has reached 190°F. If it’s not to temperature, use the saute function to warm milk to 190°F.
- Remove pot from cooker and place on top of a cooling rack. Stir milk occasionally, until it cools to 105°F (this takes about 2 hours). To hurry along the cooling process, put the pot in a sink full of ice water. This will cool it in 10-20 minutes. (note: I feel like the end product is smoother with the gradual cool down, but in a pinch, this works).
- While milk cools, take the yogurt starter from the fridge and allow it to sit on the counter until ready to use.
- When milk is 105°F, ladle 2-3 scoops into a bowl, add the yogurt starter and whisk until smooth. Pour back into the pot and whisk until well incorporated.
- To a small bowl, add ¼ cup of cool-ish water and 7 drops of liquid animal rennet. Swirl to combine.
- Pour water/rennet mixture into the pot of milk while whisking. Stir for at least 30 seconds to make sure the rennet is well incorporated.
- Place pot back inside the base, secure the lid, press the yogurt function and adjust to incubate for 5 hours.
- After 5 hours, the yogurt will be firm and there will be a definite border of whey around the outside edge of the yogurt. Cover and place the pot of yogurt in the fridge to chill-about 6 hours or overnight.
- When chilled, spoon or scoop yogurt into 2 yogurt strainer bowls (like the Euro Cuisine Greek Yogurt Maker). Could also use 2 nut milk bags hung over a large bowl to collect the whey. Strain yogurt in the refrigerator for 1-2 hours (or even overnight) until it reaches desired thickness.
- Pour yogurt into a bowl and add vanilla and sweetener, if using. Reserve whey for another use if desired.
- Use an electric hand mixer to whisk until smooth, this can take about a minute depending on how thick it is. If a thinner yogurt is preferred, stir in some of the leftover whey.
- Store in a yogurt strainer bowl (like the Euro Cuisine bowl) or in quart size Mason jars topped with a white Mason jar lid. The yogurt will stay good in the fridge for up to 2 weeks.
- Serve cold topped with fruit, honey, jam, granola, chia seeds, nuts, etc, etc. The topping possibilities are endless!
Notes
- Use Fage 2% yogurt for the starter for a mildly tart final product
- Do not use ultra pasteurized milk
- Incubating longer than 5 hours will not result in a thicker yogurt, but it will be more tart
- I use the leftover whey as a buttermilk substitute in baked goods, pancakes, and waffles or as a water substitute in yeast breads. When using it in baking, I like to add a little yogurt to the whey to make it a thicker consistency like store bought buttermilk. A quick google search will reveal many other uses for that leftover whey!
- Skyr is so thick it could be used to make pipeable muffin or cupcake toppings!
Keywords: yogurt, homemade yogurt, skyr
I was thrilled with the thickness of the skyr yogurt I made with Trader Joe’s fat free milk, but it definitely had a chalkiness to it that I didn’t care for. Could it be the brand of milk I used, or the rennet?
Debbie, The brand of milk did seem to make a difference to me. I settled on Winder skim being my favorite and Fage 2% being the best for a starter. However, as I studied Skyr and tried a lot of store bought samples, they all seem to have a bit of a chalky after taste which after trying every brand of milk and yogurt I could think of, I got that to be very mild and even completely unnoticeable once I added fruit and granola to it.
Making for the first time. Which yogurt setting on the IP? There are three.
Susan, Medium, good luck!
Turned out beautifully and so smooth, creamy and mild. Thank you!
Susan, I love hearing that! Thanks for letting me know 🙂
What about using a flavored yogurt for a starter? My store had Icelandic Provisions but not plain. I bought a vanilla one but if there’s a reason not to use it as a starter, I’ll just eat it and not.
Susan, I would never use any that has fruit bits in it, but the vanilla flavored yogurt may work just fine. I always use plain but I’ve read in several places that vanilla works as well. Let me know if you try it!
For toppings, diced banana and strawberries with a drizzle of chocolate syrup – banana split style!
Also, I’ve been reading that you can actually use whey as your starter, at least for a batch or two. What do you think of this? Ever tried it?
Susan, Yum! I’d throw a dollop of Almond Butter on there as well. Yes, you can use the whey, but I haven’t ever tried it so I can’t give you much of an opinion on this. Let me know if you try it!
Marci – tried it with Icelandic Provisions vanilla bean (all my store had) and it turned out great! Not sour or grainy at all. It looked more foamy at the end of 5 hours and I was afraid it hadn’t set properly but under the surface were soft curds and whey so I strained and perfection!
Susan, Good to know! Thanks for letting me know, that’s great info to have for others. I sometimes get that foamy look on top when I over whisk it when I’m stirring in the starter.
Marci…I’m obsessing over Icelandic Privisions Coconut Skyr. Do you have any suggestions for flavoring an entire batch of skyr?
Emily, I’ve actually been researching that lately. I’ve seen people flavor their yogurt with jello powder, but that doesn’t really appeal to me. I like the idea of using unsweetened store bought jams, but I haven’t tried it yet. What flavors are you wondering about specifically?
Hi Marci! Specifically I’d like coconut. I’ve seen recipes using coconut milk, but I’m not sure how it translates. I’d also love lemon!
Emily, Coconut yogurt is a whole other animal. If you want coconut I would go with coconut extract and add shredded coconut to the yogurt if you don’t mind the texture. Yum! That sounds good!
Any thoughts on how much extract to use with a gallon of milk? This is where I get stuck. I’ve never used coconut extract and don’t know where to begin.
Emily, I’ve never tried it but I would do 1 teaspoon vanilla extract plus 1 teaspoon coconut extract. Or because I typically tend to go overboard, I would add 1 tablespoon of coconut extract and see what happens. But for fear of ruining your yogurt, I would start with a teaspoon 🙂
I have successfully made this twice with whole milk (my preference) and I have a third batch in the Instant Pot as I write this. It is amazing. I just use store brand milk from Pick ‘N Save (I may have also used the store brand from somewhere else – I can’t recall), which I can get for $2 a gallon. Mine turns out very mild and I can eat it plain (but sometimes I don’t, haha). This is my favorite now! I like Siggi’s, but I prefer my own because it’s a lot less tart. The texture, after whipping, wow. Gorgeous. I’m still making regular yogurt, but only because I like to make a savory yogurt drink popular in the Middle East (in Turkey they call it ayran) and I’m not using any kind of strained yogurt for that, considering it needs to be thinned with cold water as it is. For eating, this is my go-to. I’ve considered sharing my skyr, but haven’t yet! So yummy. Thanks SO MUCH for this recipe!!
★★★★★
Robin, I love homemade Skyr sooooo much more than store brands! I’ve never heard of Ayran, I’m gonna have to check that out, sounds amazing! Thanks for your comment!
Ayran is basically yogurt, cold water (to desired thickness), and salt (optional, to taste). Mint is often added, but no sugar, and still the salt! I thought it was horrid for the first swallow or so because it wasn’t a taste I was expecting, but then I realized I loved it. Ha. It has different names, but ‘ayran’ is the one I found most of the recipes for. My Iraqi friend calls it ‘shanineh’ and my Saudi friend calls it ‘lebben’…and my Persian friend…I forgot what she said it was. Ha. ‘Ayran’ is the Turkish word for it.
I actually started making my own yogurt because I wanted to make more of that drink cheaply! And that’s how I ended up where I am, making multiple dairy products just about every week. Ha!
Robin, I am so intrigued by this. If you have a go to recipe you’d be willing to share, I’d love to try it!
I actually just kind of use a fork to whisk however much yogurt I’ve put in a tall cup and then I slowly whisk in cold water until I’m happy with the consistency. Then I add a little salt and mix, and taste it to decide if that’s enough or if I should add more. I did look up some recipes initially, but I think I followed one once only. I’ll see if I can find the one I used and if I do, I’ll come back and post the link. Me, I usually a 16 oz cup, add roughly a cup of yogurt (I just guesstimate), and like I said, I whisk in cold water and salt to my liking. It’s probably a good idea to do a recipe first, though, to get an idea of how it typically tastes. I bought some in a store out of curiosity, so I already knew what I was looking for. 😉
After I finished making this last batch of skyr, I decided to make Greek yogurt with the skyr culture (I used it to make regular yogurt last time and I didn’t think it taste it any different than any other yogurt I’ve made) and also whip it to see what the difference is in between using rennet and not. I did culture it for about 18 hours because initially I was just going to try to reduce the amount of sugar left in the yogurt. So it is a bit more tart than usual. But then I decided to hang it in the nut milk bag just like I do for the skyr. Initially it seemed even thicker, but I think I hung it longer than I hung the skyr. After whipping, the taste didn’t seem as tart as it did before I whipped it, and it really looks and tastes the same as the skyr.
The main reason I wanted to try this is because I read an article in which Siggi himself said that you shouldn’t need rennet if you have a really good culture. The person that wrote the article indicated that the main brands that are sold in the US don’t use rennet. Of course, I think this would not work as well with skim milk! Perhaps at some point I will try it, in the name of science. Probably not until the summer, and that is if I can figure out a place that is cold and uninhabited by cats to hang the bag. Right now I am putting it out in the enclosed porch because it is cold enough in Wisconsin yet.
I basically have a gallon of skyr now and I don’t have any regular yogurt to make ayran…seems like sacrilege to add water to this stuff!!
Robin, I’m so curious if I would like that drink so if you nail down a recipe, let me know. And what great insight into your process! I appreciate that so much. It’s hard to experiment in so many different ways so I love that you filled me in on what you did. Thank You!
I just started the process. I can’t wait.
Leah, I love making yogurt! It’s exciting to see it transform so much.
I have never used the rennet even though I purchased some of the vegetable version (Just in case!). For me, it’s all about straining it to nearly a cheese state and then whipping it. The yogurt loosens up a touch and is just smooth, thick, creamy, and DELICIOUS!!! I’ve never used the Instant pot since I don’t have one. I need to make bigger batches of yogurt now and am trying to decide between investing money into a larger pot for my stove or into an actual instant pot. (I have an induction stove so pots are pricey!)
Kati, using the rennet mostly makes it so you can get yummy, thick yogurt without the fat. It also means less sugar and more protein. But I make yogurt with or without all the time! I can’t even eat storebought yogurt anymore!
Thank you for this … I’m currently enjoying a bowl right now! Just wondering if you can overstrain it. I’ve been storing mine in the straining bowl but should I first remove the basket since it’s still straining out the whey? Thank you!
Christy, Isn’t it amazing!? I’ve strained it too long before and I just ended up adding some whey back so it wasn’t cream cheese 🙂
An impressive share! I have just forwarded this onto a coworker who has been doing a
little homework on this. And he actually bought me lunch due to the fact that I stumbled
upon it for him… lol. So allow me to reword this…. Thanks for the meal!!
But yeah, thanks for spending some time to discuss this matter here on your
blog.
★★★★★
Haha, that’s so great! Thanks for sharing, I’m glad it got you fed 🙂
Why do you write in this recipe, “Secure the lid and turn pressure release knob to a sealed position. Press the yogurt function button”? You’re simply heating the milk, right, and there is no pressure cooking going on at all. Just wondering why you included that detail.
Bob, I find that the milk heats up more efficiently if the knob is closed is the only reason. You’re correct, no pressure being built up here!
Another question (and thanks for the response to the first one.). Your recipe calls for animal rennet. I went to a store today and bought rennet, only to find just now that it is vegetable rennet. Does this make a difference? Thanks.
Bob, I’ve had a few people comment to say the vegetable rennet worked great so I would say it’s worth a try. My experience is that it kept turning grainy and a bit chalky tasting in comparison to the animal rennet. If you have it though, I’d say it’s worth a try.
Have you tried using Almond or Coconut milk to make this? I made it with Skim milk and a vegetable rennet and there was no graininess to it but it is tart 🙂 turned out perfect.
★★★★★
Tina, I haven’t, but I’m curious. If you try it, let me know!
Are your calorie counts, etc., with the 1/2 cup of sweetener? Do you have a count without them?
I’m making this now! I’m so excited to give it a taste.
Thanks!
Kristi
Kristi, I just checked and it looked like the facts included the syrup. I went ahead and removed the syrup from the nutrition facts since it is an optional ingredient. So what you see now is with just milk and the starter. Keep in mind that doesn’t account for the whey that gets drained off though, that’s kind of hard to measure!
You are awesome! And so is the yogurt. Made my first batch yesterday. Delicious!
What happens if I prepare my milk the regular way for making yogurt, and then instead of putting a yogurt starter in it, I use some skyr from the Icelandic Yogurt I bought from Trader Joe’s? I wouldn’t be using the rennet etc. Would it still work?
Forget my question above about not using rennet. I read the recipe over again and decided I have what I need to do the skyr recipe. A mind is a terrible thing to lose.
I gotta tell ya, it worked. I had two half gallons of milk in the fridge, one 2% and the other skim. I mixed them together in the Instant Pot. I heated and cooled. I added starter from the Icelandic Yogurt I had purchased at Trader Joe’s. I added rennet. I had vegetable rennet double strength, so instead of 7 drops I dripped in 3. When the 5 hour marked came I decided it didn’t feel as thick as I would like it, so I left it to incubate another 3 hours. Set it in the fridge over night and the next day strained it for about 7 hours. What did I get? Some of the thickest, creamiest, delicious yogurt I’ve had. A huge success despite some variations in ingredients.
Bob, thank you for letting me know! I’m so glad the rennet worked for you and it makes me want to give it another go. You make it sound so yummy too 🙂
I attempted to use the sauté function because the milk didn’t reach 190 in the initial warming. When I tried to let the steam out, milk shot out all over my kitchen, it’s 203 degrees, and now I have to throw it all out and clean the instapot. Perhaps you could give clearer instructions on the sauté function. I just wasted a $6 1/2 gallon of milk.
Megan, I’m sorry you had that experience. It’s definitely a good idea to stay nearby and check often when you use the saute button. $6.50 is a lot for a half gallon of milk! Wow!
I would recommend not putting the lid back on when using the saute function to avoid building up pressure, which resulted in the kitchen mess. The milk will heat up sufficiently on “saute” “normal” without the lid.
If i want non sweet yogurt and do not want to use animal rennet ( being strict vegetarian) any other options to make it thicker low fat yogurt form 1% milk?
Nc, Yes, you could use my regular Instant Pot Yogurt recipe and use the 1%. You’ll get more whey than with 2% or whole milk, but it still tastes really good.
Any chance you happen to have a non-dairy method of making yogurt?
Edithann, Sorry! I don’t yet. I’ve yet to find my perfect recipe for it!
Hi Marci,
My husband LOVES the Icelandic Provisions yogurt, but at $1.50-$2 per 5 ounces, it’s ridiculously expensive (but much smoother than Siggi’s). I’m ready to try making my own with the Instant Pot. Because I don’t have all the supplies, I’m wondering whether the nut bags or the Greek yogurt strainer are a better investment. The nut bags would be super useful for making cold brew coffee in the summer, so I like their dual purpose and minimal storage requirements… but how do they work? Would I set the bags in a large strainer and set the strainer in an even larger plastic container? That may require even more space in my refrigerator than the Greek yogurt strainers. Any advice you have is much appreciated.
Staci, You’ll have to let me know how he likes the homemade version. I think it’s a TON better! The nut milk bags work great. I used them for over a year before discovering the strainers. I used to tie the bags to a handle on my cupboards then place a bag underneath, that sounds so ghetto now, haha! The strainers just make it easy – pour it in, put it in the fridge and get to it when you can. My strainers have lasted years too, which I was happily surprised about. I even throw them in my dishwasher and they work like new still. So my advice would be to get the strainers. Nut milk bags are cheap and don’t take up any room so ultimately I’d suggest both if that’s doable. Enjoy it!
I finally have the milk, rennet, and a yogurt straining bag from this website: http://kleynhuis.com. Tonight I will attempt skyr and report back. 😁
I’m in yogurt making mode today. It took nearly 3 hours to get the milk to 190 degrees and I resorted to saute mode on “Normal” since I was afraid of scalding the bottom of the milk. I added 7 “drops” of rennet but am wondering what the actual measurement would be. My 7 drops were less than a 1/4 teaspoon… Is that enough? Finally, I’ve set it to incubate for 5 hours at “Low” heat because that’s what the IP defaulted to. Should it be at “Low” or “Normal” heat? Thanks for your help!
Staci, Oh wow, what a pain, 3 hours!!! It seems like some Instant Pots are better at getting it to temperature than others, which is quite frustrating. I have one that hits it nearly every time, the other 2 get the temperature to 160 ish. Next time do one boil cycle than use saute to get it the rest of the way. It doesn’t take much rennet, I’m sure that was enough. It should be at 5 hours normal. Let me know if it turned out for you!
I’m updating my earlier post. I’ve made two batches of skyr, using Icelandic Provisions plain skyr as starter. For the first batch, I used relatively expensive $8/gallon skim milk from a creamery that was on sale (!) at Whole Foods. As I posted earlier, it took forever for the milk to heat to 190 degrees, and I found it had scorched considerably on the bottom, but that didn’t seem to negatively affect the taste. The texture of this batch was a bit chalky, more like the texture of Siggi’s brand, rather than the super creamy and mild texture of the Icelandic Provisions brand.
For the second batch, I used cheap $3/gallon generic brand skim milk from Giant Foods. (Both milks were pasteurized but not ultra-pasteurized.) This milk heated more quickly, for whatever reason, but still scorched some on the bottom. When the milk was done incubating for 6.5 hours, there was no ring of whey around it and it didn’t have the “yogurt” smell of the first batch. But after storing it in the fridge overnight and straining it for 4.5 hours in the morning, the skyr was delicious! My husband and I are quite happy to be paying $3 for 58 ounces of skyr, rather than $1.50-$2 per 5 ounces of Icelandic Provisions! Thank you for much for making helping make this possible.
I’m also very happy with this yogurt straining bag. I think I’ll buy another to make cold brew coffee in the summer. The yogurt just falls out of it and it cleans up with a squirt of dish soap. https://www.amazon.com/Kleynhuis-Yogurt-Strainer-Organic-Cotton/dp/B0796P2B92/ref=sr_1_4?keywords=yogurt+bag&qid=1552348956&s=gateway&sr=8-4
Staci, that is such great feedback, thank you! I’ve made some notes from your experience. What kind of rennet do you use?
I use the animal rennet that you provided the link to at Amazon: https://www.amazon.com/gp/product/B008EKF6D4/ref=ppx_yo_dt_b_asin_title_o05_s00?ie=UTF8&psc=1
Now I’m going to explore different ways of flavoring the skyr, altho I like my basic: 1/4 cup agave syrup and 1 tbsp vanilla extract to the batch.
So I keep forgetting to save some plain skyr for the next batch and I’ve read online that it’s possible to use a couple tablespoons of leftover whey as the starter. (I saved several cups of the whey–I had more than 6 cups from the gallon of milk!) Have you tried using the whey as starter for skyr? Just curious. 😀
Staci, I haven’t done it with skyr, but I’ve had success with my regular yogurt, so I bet it would work!