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You are here: Home / Recipes by Category / Dairy / Instant Pot Icelandic Yogurt AKA Skyr

Instant Pot Icelandic Yogurt AKA Skyr

February 25, 2021

Last modified on January 27th, 2022

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Instant Pot Icelandic Skyr Yogurt in a white bowl with chocolate syrup and strawberries
Instant Pot Icelandic Skyr Yogurt in a white bowl with chocolate syrup and strawberries
Instant Pot Icelandic Skyr Yogurt in a white bowl with chocolate syrup and strawberries

Look out Instant Pot Greek Yogurt!  There's a new kid in town: Insanely thick, smooth, creamy Instant Pot Icelandic Yogurt AKA Skyr made with fat free milk!  Read on to discover the secret ingredient that makes this all possible!


Pressure cooker skyr in a ramekin with chocolate and strawberries

I've made a TON of yogurt in the past 4 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 to try:  Icelandic Yogurt, otherwise known as Skyr, made in the Instant Pot.  Have you heard of Skyr Yogurt?  Well, let me tell you all about my new obsession.

WHAT IS SKYR?

Skyr (pronounced skeer) originated in Iceland, is made using nonfat milk, and is technically a type of cheese.  Skyr is commonly made using a special ingredient called rennet (also used to make cheese) which is what helps create a thick, creamy yogurt without high fat milk.

Siggi's and Icelandic Provisions are the most common brands of Skyr you'll find at your local grocery stores, but it can be tricky to find, it's pricey, and in my opinion, is more tart and chalky than I like.

Homemade Skyr, on the other hand, is mild, thick, creamy and can be made for a fraction of the storebought price.

Instant Pot skyr in a glass bowl

WHY YOU WILL LOVE ICELANDIC SKYR

  • Fat free yogurt that tastes like full fat yogurt minus the thickening agents you'll find in storebought
  • Single serving Icelandic Yogurt from the store can cost $2 plus.  You can make 2 quarts of it for less than $4!
  • More nutritious than even Greek Yogurt (more on that in a sec)
  • Dare I say, this will be the thickest, creamiest yogurt you've ever had

Skyr being held on an upside down spoon

HOW TO MAKE ICELANDIC YOGURT IN THE INSTANT POT

  1. Pour one gallon of skim milk into the Instant Pot
  2. Press YOGURT and adjust to BOIL
  3. Heat milk to 190 degrees Fahrenheit
  4. Set the pot on a cooling rack and let it cool to 105 – 110
  5. Scoop out and discard the skin that has formed on top of the milk
  6. Add 2 ladles of warm milk to a bowl with 1/4 cup of yogurt starter
  7. Whisk until smooth
  8. Pour into the pot
  9. Whisk well to incorporate
  10. Stir 7 drops of rennet into 1/4 cup cool water; stir
  11. Add to the pot of milk, whisk thoroughly
  12. Press YOGURT and adjust to incubate for 5 hours
  13. Place yogurt in the refrigerator overnight
  14. Pour yogurt into strainers
  15. Let strain for 1 – 2 hours (or even overnight)
  16. Place strained yogurt into a bowl
  17. Add vanilla and honey, if desired
  18. Use a hand mixer to beat until smooth
  19. Viola!  Thick, creamy yogurt!
  20. Top it and devour!

Step by step collage of how to make Icelandic Skyr Yogurt in the Instant Pot

SEE RECIPE CARD BELOW FOR DETAILED COOKING INSTRUCTIONS

If you've made regular Instant Pot Yogurt, you'll notice this process is quite similar.  I adore both yogurt recipes and switch back and forth between the two, to keep my yogurt life interesting.  Are you intrigued?

WHY YOU REALLY NEED TO MAKE YOUR OWN SKYR YOGURT

SKYR YOGURT IS FAT FREE

  • I'm not against fat in my diet by any means, but if I want cheese every day, butter on my toast, lots of olive oil on my roasted veggies, and scoops of almond butter when I feel stressed – then 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.

HEALTHIEST YOGURT: SKYR VS GREEK

  • 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!

Pressuer cooker skyr drizzled with raspberry sauce

HOMEMADE YOGURT IS CHEAPER

  • Siggi's and other Skyr yogurt brands are close to the most expensive yogurt on the shelf.  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-$3 per 5 oz cup.

THICK AND CREAMY, NATURALLY

  • Fat free store-bought yogurt uses thickening agents to make it creamy.  Not so with homemade Skyr thanks to the addition of rennet, an ingredient you typically see for cheese making.  Rennet is used to achieve that thick texture without any weird additives.
  • 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.

Instant Pot Skyr Yogurt topped with chocolate and strawberries

SKYR YOGURT IS VERSATILE

  • Because of how thick it is, Skyr yogurt works perfectly for dressings, dips, and even frosting!  Skyr Yogurt Cream Cheese is one of my favorite uses.

ICELANDIC YOGURT IS FASTER THAN REGULAR YOGURT

  • Yes!  It's faster to make!  5 hours vs 8 hours to reach the perfect tartness.

HOMEMADE ICELANDIC TASTES BETTER

  • 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 far better than even the most expensive brands.
  • 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.

TIP FOR MAKING THE BEST ICELANDIC SKYR YOGURT

YOGURT STARTER

  • Some will say that Skyr yogurt isn't Skyr yogurt unless you use a Skyr starter since the cultures are what make 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.

BEST MILK FOR SKYR

  • 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.

IDEAL YOGURT INCUBATION TIME

  • I suggest 5 hours of incubation time for this yogurt.  It's plenty thick at that point and minimally tart.

A spoon of skyr being held towards camera

Phew!  I think that covers everything!  I do hope you'll try my new obsession!  I'm in love with this yogurt and am so excited to share it with you all.  Get your rennet ordered today and give it a go.

MORE YOGURT BUTTON RECIPES

  • Mozzarella
  • Burrata
  • Ricotta
  • Crusty Bread
  • Homemade Yogurt

TOOLS/INGREDIENTS USED TO MAKE INSTANT POT ICELANDIC YOGURT

  • Instant Pot
  • Euro Cuisine Yogurt Strainer (you'll need 2 for a full gallon of milk) or 2 Nut Milk Bags
  • Thermometer
  • Rennet
Print

Instant Pot Icelandic Yogurt

Instant Pot Skyr Yogurt topped with chocolate and strawberries
Print Recipe

★★★★★

4.7 from 26 reviews

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.

  • Author: Marci
  • Prep Time: 10 minutes
  • Cook Time: 8 hours
  • Total Time: 12 hours
  • Yield: 6-8 cups of Skyr yogurt 1x
  • Category: Yogurt
  • Method: Pressure Cooker
  • Cuisine: Icelandic

Ingredients

Scale
  • 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

  1. Add milk to a clean/sanitized pressure cooker pot.  
  2. 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.  
  3. 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 continue warming milk to 190°F.  
  4. 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).  
  5. While milk cools, take the yogurt starter from the fridge and allow it to sit on the counter until ready to use.  
  6. 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.
  7. In a small bowl, combine ¼ cup of cool-ish water and 7 drops of liquid animal rennet.  Swirl to combine.  
  8. 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.  
  9. Place pot back inside the base, secure the lid, press the yogurt function and adjust to incubate for 5 hours.  
  10. 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.
  11. 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.
  12. Pour yogurt into a bowl and add vanilla and sweetener, if using.  Reserve whey for another use if desired.  
  13. 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 excess whey.    
  14. Store in a yogurt strainer bowl (like the Euro Cuisine bowl) or in quart size Mason jars topped with white Mason jar lids.  The yogurt will stay good in the fridge up to 2 weeks.  
  15. Serve cold topped with fruit, honey, jam, granola, chia seeds, nuts, etc, etc.  The topping possibilities are endless!

Notes

  • Use Fage 2% yogurt as 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

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Tags: agave, honey, maple syrup, milk, rennet, vanilla extract, yogurt
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Reader Interactions

Comments

  1. Julie says

    May 28, 2022

    Love the information and can’t wait to try the Skyr recipe. Could you post the best milk list again? The links here take me to an external site that only recommends a brewery here in the New Orleans area. I would be really interested to have that information. Thank you so much! Also love all the Instant Pot recipes, and I can tell I haven’t been using mine nearly enough!!

    ★★★★★

    Reply
    • Marci says

      May 30, 2022

      Hi Julie, I always have just added my zip code and gone off of that. Locally, I use Winder brand milk.

      Reply
  2. Danielle says

    January 19, 2022

    Hello Marci
    I’m happy I took my very very liquidy Skyrr and I went and bought plain Skyrr from ALDIs mixed it in with the cooled incubated yogurt and re incubated it and I did it !!!! I have Skyrr!!! It’s delicious!!!

    ★★★★★

    Reply
    • Marci says

      January 20, 2022

      Danielle, I’m so happy to hear that! I hope you try again!

      Reply
  3. Danielle says

    January 17, 2022

    Hello Marci i was so excited to try this recipe I bought everything the Euro strainers rennet and my Skyr is liquid. I did leave my incubated skyr out overnight at room temperature which in our house is 63. I even spent 4.75 on a gallon of milk Prairie Farms as it’s pasteurized homogenized locally owned and produced I’m disappointed from all the anticipation and seeing your photos to have liquid.

    Reply
  4. Danielle says

    January 4, 2022

    Hello
    I’m so excited to try this recipe in my instapot!!! I was looking for fresh mozzarella and burrata cheese recipes and I stumbled across your blog. I just made my first batch of fresh cheese because my husband bought me a Lekue cheese maker for Xmas and it turned out perfect in 30 minutes. However ever since I saw Worst cooks on tv and they made fresh mozzarella I have been trying to find a recipe that works and now I have another reason to love my instapot even more!!! I love Iceland and fell in love with Skyrr the moment I had it!!! Thanks for the recipe

    Reply
    • Marci says

      January 5, 2022

      Danielle, oh you will love homemade Skyr! It’s so creamy and perfectly tart. I always found storebought to be so bitter. I’m excited for you to try it! Let me know what you think. And now I’m off to research the Lekue because I think I need this in my life 🙂

      Reply
  5. Cody says

    November 23, 2021

    I’ve been following this recipe every 2 weeks for the past year and it is delicious. One issue I have is that sometimes there’s gritty chunks similar to ricotta that I can’t blend out. Any suggestions on how to avoid that? Maybe because I’m using 2% instead of non-fat/skim milk?

    I just made more yogurt last night and I ended up with a lot less than normal. Have you ever had that happen? From 1gallon of milk I usually end up with about 60-65oz of yogurt but this time I ended up with 40oz and it was a lot less smooth than normal.

    Reply
    • Marci says

      November 24, 2021

      Cody, for whatever reason, I always do have better luck with lower fat milk, which seems weird, I know!
      If I ever have less than usual, it’s almost always because I wasn’t watching my temperatures closely or my started is old.
      I hope that helps!

      Reply
  6. Joe says

    June 20, 2021

    I followed the steps and I couldn’t believe the results. The amount of whey that was produced was substantial. Easily 3 liters out a 4 liter jug. The skyr was outstanding. I only got one tub out of 4 liters of milk. I make a lot of yogurt in the instant pot and normally it get 2 tubs out of it. Disclaimer I incubated it overnight and maybe that is why so much whey was produced. My next batch I will stick to the 5 hours.

    ★★★★★

    Reply
  7. Joel says

    June 15, 2021

    This is similar to a recipe I have been using for several years. I first discovered Skyr on a trip to Iceland . It was a while before I could find anything like it in the local stores. I use a Skyr starter from Postitively Probiotics and always save out 1/2 cup before using 1 tablespoon of honey to sweeten my finished product for starter for my next batch.

    Reply
    • Marci says

      June 17, 2021

      Joel, I’m going to have to hunt down that starter, thank you!

      Reply
  8. Thor Jörmundur says

    May 19, 2021

    Marci-Skyr is not “technically” a cheese. It is a cheese. It also has to be prepared in a specific way with specific ingredients to be called Skyr. You can’t use yogurt for your colony. So many things are wrong about misappropriation of our cultural food identities and the bastardization of our most age-old and honored ingredient. We have been making Skyr when most of Europe was painting their hands on cave walls.
    I am sorry that this sounds harsh but I am speaking truth. This is not a bread or soup recipe that can be “Americanized”, I am talking about a recipe that can be traced to before 900 AD and our heritage and very (Very) proud culture.

    Reply
    • Marci says

      May 21, 2021

      Thor, I appreciate your opinion and concern. I assure you I had no intention to offend. I would love to learn the skills of Skyr from someone so passionate about it. Thank you.

      Reply
  9. Jeri says

    February 25, 2021

    Could I use organic vegetable rennet instead of animal? I have some from the New England Cheese Making Supply Company.

    Reply
    • Marci says

      February 27, 2021

      Jeri, yep! That will work too!

      Reply
      • Jeri says

        February 27, 2021

        Thank you so much!

      • Jeri says

        February 27, 2021

        Thank you!

        ★★★★★

  10. Lani says

    January 5, 2021

    I am obsessed with Skyr and can’t wait to try it in my Instant Pot, but I have one problem — I have a Mini 3qt don’t know how to convert your recipe. Would I simply halve it?

    Reply
    • Marci says

      January 5, 2021

      Lani, yes you can half all the ingredients and keep the cook time the same. Let me know how it compares to storebought for you!

      Reply
      • Lani says

        January 20, 2021

        It’s great, Marci, thank you! It’s not quite as tart as I prefer (I like VERY tart yogurt), so next time, I think I’ll incubate for 6+ hours, but otherwise, I’m so excited to have made skyr and will definitely be doing it more and more. 🙂

  11. Stina says

    December 12, 2020

    If I wanted to stir in blueberries or strawberries, when would be the best time to add those?

    Reply
    • Marci says

      December 13, 2020

      Stina, I would just add them right before serving. I don’t add anything while it’s incubating myself 🙂

      Reply
  12. Kristine says

    October 29, 2020

    How can I adapt this recipe to an Instant Pot that does not have a yogurt button?

    Reply
    • Marci says

      October 30, 2020

      Kristine, do a quick google search for “how to make yogurt in the Instant Pot without a yogurt button” and you’ll see some great posts pop up. Let me know if you need more help!

      Reply
  13. Rania says

    July 31, 2020

    Thanks for all the great info!!!
    What is the purpose of using rennet in this recipe?
    Also can I omit the rennet or will my you hurt not turn out?

    Reply
    • Marci says

      August 1, 2020

      Rania, Skyr is almost a type of cheese, which is why rennet is an ingredient here. It also makes it so it will thicken nicely even with skim milk. Your yogurt will work, it just won’t be very thick. If you love Skyr though, rennet isn’t very expensive and this homemade version is amazing!

      Reply
    • Brenda says

      February 12, 2021

      Rania, I make yogurt in the instapot a lot. I decided to try adding the skyr to the heated/cooled milk as my culture instead of my usual plain greek yogurt. I didnt use rennet and It turned out great. It was about as thick as a regular store bought non-greek yogurt, but I always use my euro cuisine 12 cup strainer overnight when its done culturing for the 8 hr instapot cycle. after straining overnight, it was very thick, almost cheeselike. I used a whole container of store bought skyr ( I know I could have used alot less) in about 7 cups 1% milk. After straining, I got about 32 oz of very tasty skyr. I did this before reading up on skyr, I thought it was just about different bacteria cultures, I didnt know about the rennet. Also, if your serious about making your own yogurt, the strainer is worth every penny! With the instapot its easy and cheap. Euro Cuisine GY50 Greek Yogurt Maker 24.99 on amazon.

      Reply
  14. Jessi says

    June 25, 2020

    Hey there! I have been eating Siggi’s almost every weekday for breakfast for about 7 years and I love it! But I’m excited to try making some skyr at home! You mentioned that you did not like the tartness of Siggi’s, but that is one of my favorite things about it. How would I accomplish a little more tartness in your recipe?

    Reply
    • Marci says

      June 26, 2020

      Jessi, I would love to hear your thoughts on homemade since you’re a dedicated Siggi’s fan! More what bothers me about Siggi’s is the chalky after taste, the homemade is still deliciously tart. I think you’ll love it! Give it a try and let me know what you think!

      Reply
  15. Sarah says

    May 26, 2020

    Hi, I love your recipe and have made is successfully several times. I wanted to try to make yogurt that was like the Siggi’s triple cream. To do this I tried whole milk, but the yogurt came out incredibly sour tasting/smelling. As if the milk had gone bad. Any ideas/suggestions? If I’m trying to make the triple cream yogurt do I not need the rennet or does the whole milk need to reach a different temperature?

    ★★★★★

    Reply
    • Marci says

      May 28, 2020

      Sarah, good question, and I’m not sure! I also didn’t like the taste of it when I used whole milk, 2% was good though. It is possible that the milk was contaminated (depending on how bad it smelled). I would still use the rennet and the same temperature. You have me curious to try it again now. It’s been a long time since I tried it, but if I remember right, mine came out really chalky, not necessarily sour.

      Reply
  16. Stephanie says

    April 6, 2020

    Quarantine Skyr! Wow this turned out amazing. Couple questions: What is the protein content? I mean is it parallel to whatever milk you use or do you lose some protein when you boil it initially? Thanks for a fun and rewarding project.

    ★★★★★

    Reply
    • Marci says

      April 6, 2020

      Stephanie, isn’t it great! It’s so much better than store-bought! The protein will be more than the milk, but honestly, it’s hard to know the exact amount of protein in homemade because it can vary so much depending on how much you strain it.

      Reply
  17. Amber says

    February 5, 2020

    Just looking at the Nutrition facts.. Is there really 24.2g of sugar per serving (cup)?

    If i strained it longer would that increase the protein?

    Thanks in advance. 🙂

    Reply
    • Marci says

      February 8, 2020

      Amber, No, it definitely doesn’t. Skyr is quite low in sugar, but it’s tough to get nutrition fact calculators to take into account the culturing process and the drained whey. Skyr is usually only 3 grams of sugar per serving with upwards of 17 grams of protein. I’m guessing this recipe is very similar to that, but it’s hard to know for sure! And yes, the longer you strain it, the higher the protein will be. Now you have me curious. I wonder if there is a lab at the university near me that would test it for me. I’d be very curious to see how homemade stacks up to storebought.

      Reply
  18. Sydney says

    December 31, 2019

    Thank you for this recipe! We use Skyr lactose free yogurt for our guests and it gets pretty pricey. I made your recipe using lactose free fat free milk and liquid vegetable rennet drops and it came out perfectly! Thick, and creamy. I used the Siggi’s lactose free I usually buy as my starter and didn’t Find it to be too tart at all. This is a game changer for us. Now, if you’ve got a good recipe for nut milk yogurt you could share, that would be the icing on the cake!

    ★★★★★

    Reply
    • Marci says

      January 2, 2020

      Sydney, I’m so happy to hear it worked so well for you! I love Skyr but the price tag is exactly why I decided to figure out a recipe for it. I have tried so hard to figure out a coconut and an almond milk yogurt but every attempt was a bit disappointing. Hopefully one day I’ll get it!

      Reply
  19. Wendy says

    November 12, 2019

    Marci,
    What did I do wrong? Mine didn’t come out right? I used 1% milk (couldn’t find skim) and 2% Fage and the animal rennent drops. I followed the directions to a T but it didn’t thicken. I mean it thickened by more like runny yogurt. It is also very, very, mild, hardly any tang at all. I drained it over night using and then again for half the day today. It seems like much more liquid can come out. I’m using a culinary grade cheesecloth to drain it and the whey was draining. I felt like I could squeeze it and have more come out but then the yogurt/cheese was coming through, too.
    1) can I reprocess it in the Instant Pot? You said a longer ferment would not thicken it but might make it tangier.
    2) should I just keep draining it longer?
    I only made a half recipe so I used 4 drops of rennet.
    Thanks for your thoughts!
    Wendy

    ★★

    Reply
    • Marci says

      November 13, 2019

      Wendy, It sounds like your starter wasn’t very strong or that it was stirred in when the milk was too hot. That’s a guess though! I can’t be sure what happened exactly! I wouldn’t reprocess it but straining it longer could help. I’ve never made a half recipe myself but have heard from others that it worked just fine.

      Reply
  20. Paula says

    October 29, 2019

    I’ve made this twice using what I thought were the ingredients, measurements and directions, and in both cases it’s not thick. What might I be doing wrong?

    Thank you

    Reply
    • Marci says

      October 30, 2019

      Paula, It took me getting the right milk to really make it thick. Did you check the milk list I have on this page?

      Reply
  21. kannon says

    October 23, 2019

    I used 1/2 tablet dissolved in 1/8 cup of cooled boiled water. Seemed to work well.

    Reply
    • Marci says

      October 23, 2019

      Kannon, thanks for letting me know!

      Reply
    • Allison says

      April 6, 2020

      I’m so glad you shared this! I only have rennet tablets and wasn’t sure on conversion but this worked perfectly.

      Reply
  22. Beverly says

    August 14, 2019

    Thank you!

    ★★★★★

    Reply
  23. Beverly says

    August 9, 2019

    How important is it to let the yogurt cool IN the instant pot pot (step 10)? I’d like to make something else while the yogurt chills overnight.

    Reply
    • Marci says

      August 12, 2019

      Beverly, considering I didn’t even do that step until 2 years into yogurt making, I believe that will work just fine!

      Reply
      • Mirinda says

        February 4, 2020

        Do you have to use rennet? Some recipes don’t call for it…

      • Marci says

        February 4, 2020

        Mirinda, Do get it super thick the rennet is definitely helpful. Skyr is almost a type of cheese, according to my research anyways!

  24. Karen B says

    June 17, 2019

    Great stuff!! My goat milk yogurt never seems to thicken well, but with the rennet added and after draining it came out as thick as Greek yogurt. Today I put some in a jar that had a little cajeta (goat milk caramel), fantastic, tastes almost like cheesecake with caramel sauce 😊

    ★★★★★

    Reply
    • Marci says

      June 18, 2019

      Karen, oh wow, that sounds amazing, I need to try this! And goat milk caramel sounds heavenly…mmmm.

      Reply
      • Karen B says

        June 20, 2019

        I used my favorite starter, the Y5 “Sweet” yogurt culture from cheesemaking.com. I dropped some of both the skyr and the cajeta at my neighbor’s this morning, she has bad bloaty reactions to cow milk so she’s always thrilled to have goat milk anything. She said it was like eating ice cream for breakfast 😄

  25. Pat says

    June 5, 2019

    Pat’s Skyr
    1 gal full-fat milk
    1 pt whipping cream

    Set Milk to yogurt-boil in Instant Pot, let cool. Add whipping cream to aid in cooling. Another aid to cooling is to have 1/2 L water bottle frozen. Then wash the bottle and remove the label, and use that stir the hot milk and cool it quicker. When it gets below 115°F, stir in half a pack of Icelandic skyr. set Pot to nine hours and go to bed.

    Have a large tall stewpot to drain, and make “Greek” skyr Tie a big piece of cheesecloth over the top so it dips deep enough to hold all of the skyr. Dump your skyr in to let it drain for over an hour so. You can run a plastic spatula or plastic ladle across the cheesecloth to make it drain faster. You can leave it to drain for four hours or more. Ladle into containers and refrigerate. you will have about 1/2 a gallon of whey left that you can pitch or use in other recipes ( great in baking).

    This should give you 1/2 gallon of great rich thick skyr. No rennet needed. Skyr last longer than yogurt. So be sure and save your last serving to make your next batch.

    Reply
    • Criss says

      November 17, 2019

      What do you mean when you say “stir in half a pack of Icelandic skyr”? I’m very interested in making this recipe with whole milk instead of skim so I was very happy to see your post.

      Reply
  26. Trish says

    May 16, 2019

    I could only get vegetarian rennet tablets at my Health Food store. Do you have any idea how many I would need to use instead of the 7 drops? For cheese the instructions say, “For 2L to 4L (1Gal) batches, dissolve 1/4 tablet completely in 1/4 cup of potable water.” Nothing on how much to use for yogurt.

    Reply
    • Marci says

      May 16, 2019

      Trish, hmm…I’m trying to think what I would do…Maybe try googling how to substitute liquid rennet with tablets? From what I read, a quarter of a rennet tablet equals 1/4 teaspoon of liquid rennet, I would try that!

      Reply
  27. Leon Van der Westhuizen says

    April 17, 2019

    I could not believe that a fat free product could be so creamy, but it was! Truly amazing. Also after you strain it, it becomes more mild in flavor. Cannot get enough.

    Reply
    • Marci says

      April 17, 2019

      Leon, I totally agree, it’s so good!

      Reply
  28. Rebecca says

    April 1, 2019

    Hi Marci,
    Thanks for this version of IP yogurt (I’ve got a batch already in the IP, but didn’t see this recipe in time for this go round).
    One question…in your pics you show using vegetable rennet, but in instructions you say animal rennet. Is there a reason/one better than the other?

    Reply
    • Marci says

      April 4, 2019

      Rebecca, I’ve experimented with both and I tend to prefer the animal rennet flavor and texture. I’ve had a few people report back that vegetable rennet worked great for them though.

      Reply
  29. Jen says

    March 30, 2019

    Hi! I’m really excited to make this but cannot find rennet or tablets sold locally (Canada). Are there any substitutes that would work similarly?
    Thanks!

    Reply
    • Marci says

      March 31, 2019

      Jen, not that I’m aware of, the rennet is what makes skyr. You could try my regular yogurt recipe though, it’s also amazing!

      Reply
  30. Sheila says

    March 28, 2019

    I’m curious. Since rennet is an ingredient in making cheese, is the taste of skyr similar to cream cheese?

    Reply
    • Marci says

      March 28, 2019

      Sheila, No, I wouldn’t say it tastes “cheesy”. But if you strain it long enough, you can use it like cream cheese 🙂

      Reply
  31. Cecilia says

    March 28, 2019

    I’ve said it before and I’ll say it again, I seriously need another seal for my Instant Pot. I guess I’m trying to avoid making desserts etc because I’m trying to lose weight and if I don’t have a dessert seal then I won’t be tempted. But oh I’m tempted! This looks so good. I’d be the only one eating it though. My hubby isn’t a yogurt person and it’s just the two of us. I think I’ll just drool over your pictures! 🙂 I’m glad I have your recipes though, just in case! I am planning on trying a cheesecake one soon!
    🙂 Cecilia

    Reply
    • Marci says

      March 28, 2019

      Cecilia, haha! Avoid buying a seal as part of a diet plan, I’ll have to pass that one along 🙂 My husband won’t even taste my yogurt! I’ve been making it for years and he won’t even try a spoonful. Drives me crazy 🙂

      Reply
  32. Leslie says

    March 26, 2019

    Alright. I have been perusing the comments and many other articles for awhile now. I have way too much yogurt info in my head and it’s making it hard to think straight! OK. I need to make non fat yogurt with as little sugar as possible (which is how I found your page). It’s for my dog so taste isn’t perhaps the highest concern…more the NO fat and as little sugar as possible plus live cultures. Yours has very low fat but high sugar. Is this accurate? I wouldn’t be adding a sweetener. Ideas? What do I change to make it right? Use a no fat yogurt starter? Is it the milk? I feel like this should be an obvious answer but I’m so turned around with yogurt recipes that I have no idea anymore haha. Ideas?

    Reply
    • Marci says

      March 26, 2019

      Hi Leslie, It sounds like this is the perfect recipe for your dog! The nutrition facts are based on 1 gallon of skim milk and 1/4 cup 2% Greek yogurt for the starter. If you’re not overly concerned about taste, you could use a nonfat yogurt starter. There is no added sweetener in the nutrition facts, the sugar grams is only from the milk. Skyr is the tends to be the lowest in fat and sugar and highest in protein when compared to other yogurts, so I believe this is the one for you! Let me know if you have any more questions!

      Reply
  33. Staci says

    March 13, 2019

    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. 😀

    Reply
    • Marci says

      March 14, 2019

      Staci, I haven’t done it with skyr, but I’ve had success with my regular yogurt, so I bet it would work!

      Reply
  34. Staci says

    February 25, 2019

    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!

    Reply
    • Marci says

      February 25, 2019

      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!

      Reply
      • Staci says

        March 11, 2019

        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

      • Marci says

        March 12, 2019

        Staci, that is such great feedback, thank you! I’ve made some notes from your experience. What kind of rennet do you use?

      • Staci says

        March 12, 2019

        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.

  35. Staci Daddona says

    February 17, 2019

    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.

    Reply
    • Marci says

      February 18, 2019

      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!

      Reply
      • Staci says

        February 24, 2019

        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. 😁

  36. Edithann says

    January 21, 2019

    Any chance you happen to have a non-dairy method of making yogurt?

    Reply
    • Marci says

      January 21, 2019

      Edithann, Sorry! I don’t yet. I’ve yet to find my perfect recipe for it!

      Reply
  37. Nc says

    December 9, 2018

    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?

    Reply
    • Marci says

      December 10, 2018

      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.

      Reply
  38. Megan says

    December 3, 2018

    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.

    Reply
    • Marci says

      December 3, 2018

      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!

      Reply
      • Staci says

        March 11, 2019

        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.

  39. Bob says

    November 12, 2018

    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.

    Reply
    • Marci says

      November 12, 2018

      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 🙂

      Reply
  40. Bob says

    November 10, 2018

    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.

    Reply
  41. Bob says

    November 10, 2018

    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?

    Reply
  42. Kristi Kingery says

    November 9, 2018

    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

    Reply
    • Marci says

      November 9, 2018

      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!

      Reply
      • Kristi says

        November 10, 2018

        You are awesome! And so is the yogurt. Made my first batch yesterday. Delicious!

  43. Tina says

    October 30, 2018

    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.

    ★★★★★

    Reply
    • Marci says

      November 1, 2018

      Tina, I haven’t, but I’m curious. If you try it, let me know!

      Reply
  44. Bob says

    October 29, 2018

    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.

    Reply
    • Marci says

      October 30, 2018

      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.

      Reply
  45. Bob says

    October 28, 2018

    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.

    Reply
    • Marci says

      October 28, 2018

      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!

      Reply
      • Cheryl says

        April 13, 2019

        Marci….
        I am confused on how your final product is Skyr when you use Fage Greek yogurt as a starter…wouldn’t your final product be yogurt?
        Please clarify…
        Thanks,
        Cheryl

      • Marci says

        April 14, 2019

        Cheryl, you can definitely make it with a Skyr starter, but mine turned out so chalky every time so I switched back to my go to Fage. The addition of rennet is what makes it similar to Icelandic Skyr, that is technically a cheese. The texture is fabulous even with fat free milk!

  46. turnfest2013 says

    September 2, 2018

    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.

    ★★★★★

    Reply
    • Marci says

      September 2, 2018

      Haha, that’s so great! Thanks for sharing, I’m glad it got you fed 🙂

      Reply
  47. Christy says

    August 12, 2018

    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!

    Reply
    • Marci says

      August 13, 2018

      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 🙂

      Reply
  48. Kati says

    August 12, 2018

    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!)

    Reply
    • Marci says

      August 13, 2018

      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!

      Reply
  49. Leah says

    May 26, 2018

    I just started the process. I can’t wait.

    Reply
    • Marci says

      May 27, 2018

      Leah, I love making yogurt! It’s exciting to see it transform so much.

      Reply
  50. Robin says

    March 30, 2018

    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!!

    ★★★★★

    Reply
    • Marci says

      March 30, 2018

      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!

      Reply
      • Robin says

        March 30, 2018

        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!

      • Marci says

        March 31, 2018

        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!

      • Robin says

        April 1, 2018

        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!!

      • Marci says

        April 2, 2018

        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!

  51. Emily says

    March 25, 2018

    Marci…I’m obsessing over Icelandic Privisions Coconut Skyr. Do you have any suggestions for flavoring an entire batch of skyr?

    Reply
    • Marci says

      March 26, 2018

      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?

      Reply
      • Emily says

        March 26, 2018

        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!

      • Marci says

        March 26, 2018

        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!

      • Emily says

        March 27, 2018

        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.

      • Marci says

        March 27, 2018

        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 🙂

  52. Susan says

    March 15, 2018

    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!

    Reply
    • Marci says

      March 15, 2018

      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.

      Reply
  53. Susan says

    March 12, 2018

    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?

    Reply
    • Marci says

      March 12, 2018

      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!

      Reply
  54. Susan Austin says

    March 11, 2018

    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.

    Reply
    • Marci says

      March 12, 2018

      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!

      Reply
  55. Susan Austin says

    March 9, 2018

    Making for the first time. Which yogurt setting on the IP? There are three.

    Reply
    • Marci says

      March 9, 2018

      Susan, Medium, good luck!

      Reply
      • Susan Austin says

        March 10, 2018

        Turned out beautifully and so smooth, creamy and mild. Thank you!

      • Marci says

        March 10, 2018

        Susan, I love hearing that! Thanks for letting me know 🙂

  56. Debbie says

    February 18, 2018

    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?

    Reply
    • Marci says

      February 19, 2018

      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.

      Reply
  57. Elaine says

    January 25, 2018

    I love siggis and so does my baby! If I want this yogurt as full fat (important for a baby), do I still need the rennet and water? Seems counter intuitive to add water to make the yogurt even thicker! Thank you ????

    Reply
    • Marci says

      January 25, 2018

      Elaine, if you don’t want to mess with the rennet, I would just make the regular Instant Pot Yogurt recipe from my blog and use whole milk, it is absolutely dreamy!

      Reply
  58. Donna says

    January 12, 2018

    I think I’m in yogurt heaven! A bowl of Skyr, mixed with Homemade Vanilla Extract, and sugar that’s had vanilla beans in it. OMG, so good!

    Reply
  59. Cassy says

    January 7, 2018

    Have you tried making this with Ícelandic Provisions yogurt as your starter?

    Reply
    • Marci says

      January 7, 2018

      Cassy, I haven’t, but if you have access to it, I definitely think it’s worth a try. I would love to know how it turns out too! Using Siggis made it so sour and grainy

      Reply
  60. Kayla says

    December 29, 2017

    Can you use this method with whole milk to copy the siggi’s 4% whole milk skyyr?

    Reply
    • Marci says

      December 30, 2017

      Kayla, yes I believe that would be amazing!

      Reply
  61. Caroline says

    November 4, 2017

    Soooo, this didn’t work at all. I ended up with slightly thickened warm milk.

    Any thoughts? Needed longer?

    ★

    Reply
    • Marci says

      November 6, 2017

      Caroline, 5 hours should be plenty for the Skyr version of yogurt. What temperature was your milk at the end of the boil cycle? What temperature did you add your yogurt starter? Was your starter fresh? Did you use animal rennet? Is it single or double strength?

      Reply
  62. Kristin says

    October 30, 2017

    Dark for baking, milk for snacking. White chocolate isn’t really chocolate.

    Reply
  63. Christopher says

    October 29, 2017

    Depends on the day and brand, but either dark or milk chocolate makes me happy!

    Reply
  64. Karen says

    October 29, 2017

    I’m going with dark chocolate!

    Reply
  65. Tiffany says

    October 28, 2017

    Love all things chocolate and it just depends on my mood. I saw a quick dessert for melting white chocolate chips with a little heavy cream, then pouring it over a bowl of frozen cherries. Yep, that’s gonna happen soon!

    Reply
  66. Tawna says

    October 28, 2017

    Dark chocolate with milk chocolate a close second. Not a fan of white chocolate.

    Reply
  67. Cori says

    October 28, 2017

    Dark, dark, dark. And this recipe looks very intriguing!

    Reply
  68. Heidi says

    October 28, 2017

    Dark! I haven’t been able to successfully make non-fat yogurt yet so I’m excited for this.

    Reply
  69. Becky says

    October 28, 2017

    Dark is yummy. My husband recently returned from from Greece and Italy and brought home some chocolate from there. Oh my heavens, I was in love. So rich and creamy and just different and better than any American version I’ve had. Don’t even get me started on the Italian “Nutella.” Heaven on a spoon.

    Reply
  70. Lyn says

    October 28, 2017

    Since doing the Go Sugar Free course, dark chocolate is hands down my favorite

    Reply
  71. Lyn says

    October 28, 2017

    Fresh berries are my favorite yogurt topping. I think I would also like granola. It would be great to see your granola recipe on your blog sometime.

    Reply
  72. Monia says

    October 28, 2017

    Milk chocolate – Cadbury 🙂

    Reply
  73. Angela says

    October 27, 2017

    Dark chocolate all the way! Some favorites are Chocolove with cherries and almonds and Lindt 70%. 🙂

    Reply
  74. Nikki says

    October 27, 2017

    I love Green and Black’s organic dark chocolate. The mint one is my favorite, but any good quality 80%+ cocoa is so yummy.

    Reply
  75. Mandy W. says

    October 27, 2017

    Chocolate depends on mood – Trader Joe’s brand is awesome!

    Reply
  76. Cheryl says

    October 27, 2017

    Dark chocolate! Lindt is good. Especially the chili flavor!

    Reply
  77. Anne says

    October 27, 2017

    It has never occurred to me to add chocolate to my yogurt, but your picture has convinced me that I must try it. Rest assured, it will be happening soon! As for my favorite chocolate, I love milk chocolate when I’m craving chocolate, usually Hershey’s (but I adore the premium brands like Lindt); Trader Joe’s is really good, when I can get it. I’ve recently begun shopping at Aldi, and I’m told their chocolate is top-notch, so I’ve put it on my shopping list.

    Reply
  78. Kristen says

    October 27, 2017

    Dark chocolate from Trader Joe’s is my go to.

    Reply
  79. Carlee says

    October 27, 2017

    I would say white… but did someone say that isn’t even chocolate???!!! If that is the case I will go with milk chocolate!!!

    All of these yogurt recipes sound so intimidating!!! But nothing that I am not willing to try!! The pressure cooker I just got does not have the “Yogurt Button” what will I do in that case?

    Reply
  80. Wendy says

    October 27, 2017

    Milk chocolate is my favorite type of chocolate.

    Reply
  81. Kate says

    October 26, 2017

    My dad taught me that chocolate is its own food group and make sure to have some every day. ????

    Dark is my preference, but my husband prefers white.

    Reply
    • Marci says

      October 27, 2017

      Kate, your dad must certainly be some great philosopher;)

      Reply
  82. Dita says

    October 26, 2017

    Yum that looks so good! For chocolate I like dark but not too dark haha I like the richness of the chocolate flavor balanced with a bit of sweetness. I love guittard

    Reply
  83. Holly says

    October 26, 2017

    I usually prefer Milk Chocolate.
    Favorite brand: Dove or Endangered Species.

    Reply
  84. Bailey says

    October 26, 2017

    Subscribed. I go for milk chocolate 100%! Can’t wait to try making yogurt.

    Reply
  85. Brittany says

    October 26, 2017

    Subscribed!
    I always go for Dark chocolate!

    Reply
  86. Janet says

    October 26, 2017

    Oh my goodness, can’t wait to try making yogurt. 🙂 As for the question of the day, I prefer milk chocolate, but dark and white are good for certain things. Like peppermint really NEEDS dark chocolate. As for a brand, well, most times I don’t care. I just NEED chocolate. LOL

    Reply
  87. Ashleigh says

    October 26, 2017

    Dark all the way!!!

    Reply
  88. Margot C says

    October 26, 2017

    It has to be the dark for me; the darker the better. In fact I am eating some right now! (Lindt)

    ★★★★★

    Reply
    • Margot C says

      October 26, 2017

      ** a note ** I have filled out the subscription thing twice, but I haven’t gotten one of those confirmation things in my box yet.

      Reply
      • Marci says

        October 26, 2017

        It looks like you’ve been added. Check your spam folder and if you still can’t find it, shoot me an email and I’ll get it sent to you.

      • Margot C says

        October 27, 2017

        Hi Marci! I got your email today, so somehow it must have all worked out.

        ★★★★★

  89. Valerue says

    October 26, 2017

    Love dark chocolate with almonds. Will be sure to try this new yogurt recipe. Tried soy yogurt and taste is weird.

    Reply
  90. Elizabeth says

    October 26, 2017

    I like milk chocolate! My recent discovery is the Cadbury Dark Milk Chocolate – smooth and creamy like milk, but not so sweet. yum!

    Reply
  91. Jennifer L Tilford says

    October 26, 2017

    White chocolate is my favorite and second is dark chocolate.

    Reply
  92. Cheri says

    October 26, 2017

    I prefer dark chocolate. And I will definitely try skyr.

    Reply
  93. Lisa says

    October 26, 2017

    Did someone say Chocolate? YES to ALL! would grab the milk chocolate first though.

    ★★★★★

    Reply
  94. Gail Inglet says

    October 26, 2017

    Dark chocolate, the darker the better – till it reaches ultimate nippiness!

    Reply
  95. Starr says

    October 26, 2017

    I much prefer milk chocolate.

    Reply
  96. Barbara says

    October 26, 2017

    Dark chocolate, mostly. But Lindt’s Hazelnut milk chocolate is fabulous!

    Reply
  97. Starr says

    October 26, 2017

    Would love to try making this yogurt. Off to buy my rennet.

    Reply
  98. Helen says

    October 26, 2017

    I like dark chocolate in small amounts…but can tolerate a large piece of that chocolate chocolate wonderful Costco cake with the chocolate shavings curling off the sides. I really like white chocolate, even if it isn’t really chocolate. I love peppermint bark with both dark and white chocolate with peppermints\. Loving your posts. Have 3 electric pressure cookers, but no Instapot. Have been electric pressure cooking for 10 years but not as much as you. I thought you were from near Meridian because of your zip code…found you are on the border of Utah/Idaho.

    Reply
  99. Ginger says

    October 26, 2017

    Sweet yummy melt in your mouth Milk Chocolate!

    ★★★★

    Reply
  100. Jan says

    October 26, 2017

    Dark chocolate!

    Reply
  101. Sheila says

    October 26, 2017

    My chocolate preference is Baker’s Semi-Sweet Dark Chocolate straight out of the box and next is Lindt Dark Chocolate.

    To your yogurt post I will add; when my kids were still at home I made yogurt. This was back in the early 80s. When I started I bought the usual 8 glass container yogurt maker which made enough yogurt to last 10 minutes. My 3 teenage girls would devour it like ice cream, by the quart. I eventually was making 2 gal at a time which only lasted a couple of days. How did I make that much all at once? Well, there has never been a yogurt maker on the market for that amount so I just used a very large stainless steel bowl to heat the milk in on the stove, stirring constantly till at temperature then added the culture and incubated it overnight in the cold oven with the light on. This can be done with any amount you wish to make and it works very well.

    So what has that got to do with the IP? Oddly enough the ‘Less’ temperature in the Yogurt setting on the IP is 86-92.3 deg F. Why is that odd? Well, you asked if there was anything you might have missed in your ‘yogurt button’ posts this week. I’m not saying you ‘missed’ anything but that temperature in the Yogurt function is close to the cold oven with just the light on, right? Not only is this the desired temperature for incubating yogurt but It so happens this is also the desired temperature for proofing bread dough. See where I’m going?

    The ‘Yogurt Button’ set to ‘Less’ can be used to proof bread. The IP is about one quarter the price of a Proofing Oven and is just one more thing your IP can do. There are very few appliances that can do this and those that do can be used to make yogurt or to proof bread.

    A word of caution when proofing bread dough in the IP: USE A REGULAR LID. You can do this because the ‘Yogurt’ function is not a pressurised function. The proofing stage of bread dough the goal is to proof your dough till it’s about double in volume. The length of time this takes depends the the ambient temperature so when the temperature is controlled your proofing time will be always be the same length of time, every time, making the process more predictable.

    Also NOTE: the volume of your dough BEFORE proofing should never be larger than half of your inner pot. You don’t want that dough to rise up over the top of the inner pot or up in the grill and valves of the pressurising lid (used for pressurised functions).

    Now you have just one more thing your amazing IP can do.

    ★★★★★

    Reply
    • Marci says

      October 26, 2017

      Shelia, You read my mind ;). Check out tomorrows post!

      Reply
    • Eric says

      October 26, 2021

      This is my first attempt at yogurt. I followed the instructions to the letter (except for using whole milk). about 90% of the entire batch passed right through the strainer. I’ll evaluate it tomorrow, but I thought most of it was supposed to remain in the strainer
      (I don’t know how to thicken yogurt after it’s made, but I may try mixing it with gelatin and make panda cotta). Any suggestions are welcome! Thanks!

      Reply
      • Marci says

        October 27, 2021

        Eric, Oh no! This one is quite thick. Let’s troubleshoot. Was your milk ultra-pasteurized? Was your rennet expired?

  102. Caitlin Elmore says

    October 26, 2017

    Dark chocolate…always…no matter what <3

    ★★★★★

    Reply
  103. BarbaraG says

    October 26, 2017

    Favorite chocolate? Belgian any kind. And I have my brewed Crio Brü every day. I use my Instant Pot to make it ahead and then pour out what I need – so much more economical than my French press!

    ★★★★★

    Reply
  104. Misty says

    October 26, 2017

    Dark Chocolate Bark by Thindulgent

    Reply
  105. Heather says

    October 26, 2017

    Milk chocolate for me!!!

    Reply
  106. Patsy says

    October 26, 2017

    Again so informative!

    Reply
  107. Lois says

    October 26, 2017

    I prefer dark chocolate but have grandkids that only eat white chocolate; others r only milk chocolate fans.
    U mentioned an after taste. When I made cheese, cream cheese, sour cream, etc I had to use aluminum pots not stainless steel like in the Insta pot or it had a definite bitter after taste. Other cheese makers in town also told me to watch out for this. Just thought I’d share that concern. I’ve looked at the Insta pots and they have the stainless steel pot so a bit confused but obviously works for you.
    Wait it was an enamel pot not aluminum pot – been too long since I did it.

    Reply
  108. Lois says

    October 26, 2017

    I prefer dark chocolate but have grandkids that only eat white chocolate; others r only milk chocolate fans.
    U mentioned an after taste. When I made cheese, cream cheese, sour cream, etc I had to use aluminum pots not stainless steel like in the Insta pot or it had a definite bitter after taste. Other cheese makers in town also told me to watch out for this. Just thought I’d share that concern. I’ve looked at the Insta pots and they have the stainless steel pot so a bit confused but obviously works for you.

    Reply
  109. Becky says

    October 26, 2017

    Dark chocolate for sure! Milk chocolate is hardly even worth the calories to me haha 🙂
    Excited to try this skyr! I have rennet in my fridge from a mozzarella experiment so I don’t even have to wait for that!

    Reply
  110. Leah says

    October 26, 2017

    Milk chocolate please???? Except in a chocolate chip cookie…then it must be semi-sweet❤

    Reply
  111. Mary says

    October 26, 2017

    Dark Chocolate for health reasons. Tested dozens of chocolate bars and honestly the best was Trader Joe’s 72% Dark Chocolate.

    Reply
  112. Marianne says

    October 26, 2017

    Dark all the way – we’re serious chocoholics in this house. 🙂

    Reply
  113. Molly says

    October 26, 2017

    I don’t love chocolate. When I make it I make a mix between dark and milk chocolate.
    A note about chlorine in the water. I make beet kvass-fermented beet juice for the liver. One of the instructions was to leave the water out overnight for it to evaporate. I live in a high chlorine area and the one time I didn’t do that the results weren’t great.
    Can’t wait to see what else you’ve got up your sleeve!

    Reply
  114. LaRae says

    October 26, 2017

    White Choc

    ★★★★★

    Reply
  115. Jan says

    October 26, 2017

    My favorite chocolate is Ghirardelli. I like to use their chocolate chips in baking, and I love all of their chocolate confections.

    Reply
  116. Laurel says

    October 26, 2017

    I’m a toss up of Milk and Dark depending on my mood.

    Reply
  117. Nancy says

    October 26, 2017

    Dark chocolate!

    Reply
  118. Samantha Vargas says

    October 26, 2017

    For me, it’s a tie in between dark chocolate and milk chocolate because sometimes milk chocolate is just to sweet and I need something a little bit more bitter.

    Reply
  119. Carolina says

    October 26, 2017

    I will have to say white chocolate (which really is not chocolate)

    Reply
  120. Andrea says

    October 26, 2017

    Dark chocolate for sure! I just got my instant pot and can’t wait to try your yogurt recipes!

    Reply
  121. Tara says

    October 26, 2017

    Not a white chocolate fan at all. Love both dark and milk. Can’t choose! If forced, perhaps milk!

    Reply
  122. PK says

    October 26, 2017

    Dark and more Dark!!

    ★★★★★

    Reply
  123. Barbara says

    October 26, 2017

    I make yogurt every week, and my husband loves it with fresh fruit!

    As for the question, dark chocolate is my choice every time!!

    Reply
  124. Kelsey says

    October 26, 2017

    I am obsessed with a local chocolatier, Wilbur, and their Wilbur Buds! I’m the biggest fan of their milk chocolate, but honestly would eat the dark too!

    Reply
    • Marci says

      October 26, 2017

      Kelsey, Haven’t heard of that one! I’m checking It out right now!

      Reply
  125. Sara says

    October 26, 2017

    Dark, the darker the better though I won’t turn up my nose at ANY chocolate. And I love the Lindt Dark Chocolate with Orange bars. Really good!

    Reply
  126. Jennifer says

    October 26, 2017

    Milk chocolate all the way! Where do you buy your rennet?

    Reply
  127. Kathy says

    October 26, 2017

    My favourite is dark Belgian chocolate.

    Reply
  128. Breanna Hendricks says

    October 26, 2017

    Dark chocolate for sure 🙂

    Reply
  129. JIll says

    October 26, 2017

    I love chia pudding made with hot milk, ground chia seeds, at touch of vanilla and cocoa! So I guess chocolate.

    Reply
  130. Dawn says

    October 26, 2017

    Dark chocolate ❤️

    Reply
  131. Monica says

    October 26, 2017

    Dark Chocolate. Ghirardeli dark chocolate chips for baking and sneaking a small handful as a snack. My kids caught me, so much for being sneaking!

    Reply
  132. Karen D says

    October 26, 2017

    White chocolate is my choice!

    Reply
  133. Cherie says

    October 26, 2017

    Dark Chocolate. Aldi’s carries Schogetten Dark Chocolate from Germany. Try it!

    Reply
  134. Michelle D says

    October 26, 2017

    Question of the day….. Ghirardeli dark & sea salt caramel chocolate. It’s like taking a mini vacation 🙂

    Reply
  135. Jenna says

    October 2, 2017

    Thank you for this recipe! This was the first yogurt I’ve made in my new instant pot. I love Siggis and wanted to make my own. However mine did not turn out as thick as Siggis. I only let it drain for 2 hours though. Is that why? I only have one strainer so I could only strain half the batch at a time. I will strain the second half longer.

    ★★★★★

    Reply
    • Marci says

      October 2, 2017

      Jenna, I often times let it strain overnight just because I’m busy with other things. So yes, try straining it longer to get it really think. The pictures I took were an overnight strain.

      Reply
  136. Lisa says

    September 30, 2017

    Thank you so much for the wonderful recipe. I have been making Greek yogurt in the Instant Pot food for my family and we all love it. I recently discovered Icelandic yogurt at a café near us, and I have seen it at Whole Foods but in both of these places the price tag is quite high. I followed your recipe yesterday and the end product is really delicious. My only question is that after I whipped it, it seemed to become considerably thinner. I had drained the whey for almost 9 hours, and it had thickened up but not as thick as my Greek yogurt usually gets. I use the Euro Cuisine strainer and it works beautifully . I do not have a handmixer so I did use the KitchenAid. Maybe I should try to blend it on a lower speed next time? Just curious if you have any pointers here.

    ★★★★★

    Reply
    • Marci says

      October 2, 2017

      Lisa, I beat it quite a bit because it’s quite thick coming out of strainers. I’ll try it with vegetable rennet this week or next and see if that’s what it is.

      Reply
  137. Colleen says

    August 22, 2017

    This looks delicious! I just ordered my Rennet from amazon, so I’ll be making this in two days when it gets here! Thank you for experimenting and creating these delicious recipes!

    Reply
    • Marci says

      August 23, 2017

      Yay! Let me know how it goes!

      Reply
  138. lyttlefish says

    August 17, 2017

    I must tell you how happy i am with my sky!!
    I only made 1 litre of SKIM pastruized milk and used the tablet rennet..
    So..I had to use less than 1/8 of a tablet..tricky but worked perfectly when put into 1 ounce of the water and dissolved
    I used the pot in pot method..
    Steam heated the milk to 190C..3 minutes
    Then followed your directions of letting cool to 105..and incubating for 5 hours
    Over night in fridge and drained with coffee filters back in fridge
    Used my immersion blender and voila..a lovey consistency..
    Next time round I will try the boil cycle on Yoghurt instead of the steam for 3 minutes..
    THANK YOU THANK YOU THANK YOU
    <

    Reply
    • Marci says

      August 18, 2017

      Great tips! Thank you. I’m so excited you like it. It’s my new favorite!

      Reply
  139. Elsie Mallon says

    August 16, 2017

    Marci, thank you. I did some googling after I posted the question and others commented on the strange aftertaste from vegetable rennet. I ordered single strength animal rennet from Amazon and received it today. It is from the New England Cheesemaking Company. I have a couple more questions:

    Will the rennet keep for longer than the 8 months suggested on the bottle? Can it be frozen?

    I make 1 quart, not 1 Gallon of yogurt at a time. Would I use 1 drop of rennet or two?

    I have been making regular yogurt in the IP for a while now and love it but i adore Skyr and am keen to make it.

    Thank you for your help.

    Elsie

    Reply
    • Marci says

      August 18, 2017

      Elise, from what I’ve read, it’s best not to freeze rennet. As far as the use by date, I typically go by that with most foods. I would try 2 drops of rennet. Let me know how it works with the quart at a time. I love Skyr too!

      Reply
  140. Kathy says

    August 16, 2017

    Can you use some of this competed skyr yogurt for the next batch like you would making regular yogurt?

    Reply
    • Marci says

      August 18, 2017

      Kathy, technically yes, but just as personal preference, I like the taste and texture that a fresh starter brings. I know there are a lot of people who always use their own yogurt as a starter, but I feel like mine gets a little grainy and more sour. But from what I’ve read, you can absolutely use your own skyr as a starter.

      Reply
  141. Elsie Mallon says

    August 13, 2017

    Can you use vegetable rennet or must it be animal rennet?

    Reply
    • Marci says

      August 13, 2017

      Elsie, I used vegetable rennet once and for whatever reason, it turned out really grainy and off tasting. It’s very possible that there may have been another factor, but since the animal rennet had worked so well for me, I went back to it. If you try it let me know!

      Reply
    • Lisa says

      September 30, 2017

      I used vegetable rennet and it had absolutely no grainy texture whatsoever. It also had no odd aftertaste. It was delicious. My only issue is that it was a little bit thinner than my typical Instant Pot Greek yogurt .

      Reply
      • Marci says

        October 2, 2017

        Lisa, that’s good to know. I’m gonna give it another go with the vegetable rennet then!

      • Lisa says

        October 15, 2017

        After several skyr batches in the Instant Pot, I think the secret to a thicker yogurt when using vegetable rennet is that it needs at least a 12 hour drain ( whey separation) time. That seemingly fixed the problem. And I tried a Fage starter and a starter from my previous batch of skyr and both were equally delicious.

      • Marci says

        October 18, 2017

        Lisa, I’ve been meaning to get back with you on using vegetable rennet. I tried again last week to see how it would turn out, and while the texture was perfect this time, it was so very tart, with more of a chalky after taste then I get with the animal rennet. Is you’re single or double strength? How many drops did you use? I’d Love to get this figured out!

  142. Darci says

    August 12, 2017

    Glad someone asked about the water! Is the best place to purchase rennet off of Amazon? I live in Wisconsin, so you would think it would be easy to find! Thank you for sharing this!

    ★★★★★

    Reply
    • Marci says

      August 13, 2017

      Darci, I found rennet for a dollar cheaper at a kitchen supply store in my home town. But it wasn’t easy to find. I’m pretty sure they were they only place that carried it in my entire valley!

      Reply
  143. Kathy says

    August 12, 2017

    My Instant Pot does not have the “yogurt” setting. Is it still possible to try this? If so, what would you suggest for the setting? I’m excited to try this!!

    Reply
    • Marci says

      August 13, 2017

      Kathy, I have seen recipes for making yogurt in jars inside the pressure cooker so it could potentially work. Perhaps divide the rennet between the jars? It might work great but I’m not entirely sure. Meanwhile, put “pressure cooker with a yogurt function” on your Christmas list!

      Reply
  144. Lyn says

    August 11, 2017

    Oh my goodness, Marci, I can’t wait to try this! I have learned so much from you. As soon as my time in the kitchen starts getting a little boring, you come up with another brilliant idea. Here’s to you keeping it fun and exciting in the kitchen!

    Reply
    • Marci says

      August 13, 2017

      Lyn, That was the most uplifting and wonderful thing to read ever. Thank you Lyn!

      Reply
  145. Anita says

    August 11, 2017

    This looks wonderful. We have a hard time finding Icelandic yogurt and my husband loves it. I have a couple of questions that are beginner-level. First, how do you know a water is not chlorinated? The other is…is it possible to make a lactose free version? My daughter had had to give up anything containing lactose due to her newborn’s intolerance. Would love to be able to make an acceptable yogurt, if there is such a thing.

    Reply
    • Marci says

      August 11, 2017

      Anita, I’m so glad you can enjoy it again! You’ll have to tell me what he thinks in comparison to what he already loves so much. I like the homemade version much better than Siggi’s. As far as the water goes, I have some bottled water that I use sometimes. But honestly, laziness often takes over and I just use it right from the sink. It’s seemed to work perfectly well, but I’ve seen sources insist on non chlorinated, so I felt I better heed their professional advice. I don’t think this would work in a lactose free form. I could be wrong, but I’m not sure how it would work. I’ve seen many recipes for coconut yogurt around, I would try that if I were you. I hope your family loves it!

      Reply
      • Becky says

        October 28, 2017

        Get kefir grains and make kefir. The grains eat the lactose. The consistency is more of a drinkable yogurt but it’s still delicious and offers more probiotics than regular yogurt. Kefir has 30-70 strains vs yogurt’s 7

    • Emma says

      January 3, 2019

      Straining the whey off of yogurt makes it virtually lactose-free. I am lactose intolerant, but can eat plain Skyr or Greek yogurt.

      Reply
    • David says

      January 13, 2019

      Buy lactase supplement (Lactaid tablet or generic equivalent), crush using a pill crusher, mix into milk after it’s cooled down to incubation temperature. The lactase enzyme will break down the lactOse sugar — the bacteria will also break down the remaining lactose and galactose that is produced by the breakdown of lactose and will ferment the milk just fine. I do this with all my homemade yogurt and have zero issues as I’m also lactose intolerant. Alternatively, you can crush 1-2 lactase tablets and put into the gallon of milk. It’ll require a day or 2 for all of it to become lactose free.

      Reply
      • Marci says

        January 14, 2019

        David, wow, thank you so much for that. I had no idea you could do this!

  146. Barbara Schieving says

    August 10, 2017

    I can’t wait to give this a try!

    Reply
    • Marci says

      August 11, 2017

      Barbara, Let me know if you do!

      Reply

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