Skyr

seshin

In the search for low carb, low calorie, and high protein food that can easily be taken to the gym for post workout protein I found skyr to be perfect and tasty. https://www.healthline.com/nutrition/skyr

yirara

I mix skyr into my breakfast oats (eat them cold and uncooked). I really like the texture and taste and don't buy it for some nutritional properties. Sometimes, if it fits the meal I add it to a sauce with coconut flakes instead of coconut milk. Of course doesn't fit with many dishes as the taste is a lot different, but it does for many.

springlering62

We make low cal homemade ice cream from skyr every night, but skyr is super expensive here- $5 or $6 for a 5-serving tub.

So we make our own. It’s super easy.

Slowly bring a gallon of skim milk to 180 degrees. (If any burns to bottom do not scrape it!!!)

Take it off the stove and let it cool to 110. Stir in 1 serving skyr (use store-bought for your first batch, then save and use some of your homemade skyr in the future as the starter)

Combine 1c purified water (I bring tap water to boil in my kettle and let it cool to room temp) and 10-12 drops liquid rennet (a bottle lasts for a couple years) and stir into the milk mix.

Cover pot, wrap with a thick towel, and stick in cold oven with door shut but with oven light on, for about six hours. Light bulb and chemical reaction inside covered pot are enough to perfectly warm oven.

Remove pot and carefully use ladle to scoop curds into either cheesecloth or very fine large sieve. (I use a couple of the Eurocuisine yogurt strainers. They are the bomb for this!)

Let strain overnight in the fridge. What remains in the basket is skyr.

What drains to the bottom is whey, a lá Little Miss Muffet. Whey is liquid gold. It contains protein, too. Some people drink it or use it in smoothies. I keep it for making bread, pancakes, or baking. It gives baked goods great rise, and makes bread taste mildly sourdough’ish.

Now, whip the skyr with a stick blender to fluff it and make it smooth. (If, like me, you forget it’s in the fridge, and strain it too much, no biggie. Just add back whey and hit it with your stick blender til it’s a texture or thickness you like.)

I decant mine into old yogurt tubs to save fridge space, but if you use the Eurocuisine, it’s designed so you can just leave it in.

I prefer the nylon mesh Eurocuisine over the other strainer. It’s WAY easier to clean than the other brand. If you wash it as soon as you lift the skyr, it’ll clean right up with warm water, otherwise the residue is a PITA to wash off.


Homemade yogurt is made the exact same way, but with whole milk, without adding water and rennet, and using yogurt as your starter, instead of skyr.

Greek yogurt is exactly the same as yogurt, just strained longer.

You can make a fabulous homemade cream cheese (labneh) by simply straining yogurt (or store bought Greek yogurt) even longer, til it gets really thick and spreadable.