Skyr Style Yoghurt
Icelandic yoghurt also known as Skyr is much thicker than even greek yoghurt. It is made with low-fat milk with added rennet and then strained to get the desired thickness and whipped to get a smooth texture.
You will need the following items
- A yoghurt maker large enough to hold one litre of milk.
- A stainless steel pot.
- A dairy thermometer
- A sealed whisk
- Measuring spoons
- Tight weave cheese making cloth
- 1 Litre of skim milk
- 2 to 4 drops of liquid rennet
- 1/4 cup of non-chlorinated water
- 3 drops of calcium chloride -- Optional
- 1 dose of Mild Yoghurt Culture
- 1 dose of Probiotic Culture -- Optional
Note: The amount of culture used for one litre is VERY SMALL.
Directions for Iceland style Skyr Yoghurt
- Heat-treat your milk at 90° C in a stainless steel pot on the stove for 10 minutes. Cool your milk to between 37° and 43° C. and place the milk into a yoghurt maker. You can speed the cooling by sitting the pot into cold water.
- Add in two to four drops of liquid rennet diluted in 1/4 cup of non-chlorinated water.
- Add in two or three drops of calcium chloride, mixing well. We have found that two or three drops of calcium chloride will help improve the curd and produce yoghurt that is just a little thicker. This can be added prior to heat-treating the milk if desired.
- Mix in your yoghurt starter culture and optional probiotic culture, mixing in well to ensure the culture is evenly distributed throughout the milk.
- Maintain the milk mixture temperature between 37° and 43° C for 5-6 hours using your yoghurt maker.
- Line a colander with your tight weave cheese making cloth. Gently pour or spoon the yoghurt into the lined colander and allow to drain for a few minutes. Tie the corners of the cloth together to form a bag, and hang using the string, to drain for five or six hours, capturing some of the whey.
- Before storing in the refrigerator stir or whip the yoghurt by hand or with a mixer while adding some of the whey back in slowly until you have the desired thickness and texture.