SKYR Icelandic Yogurt Starter Kit by theMilkman®
SKYR is an Icelandic high protein dairy product similar to Greek yogurt but is even creamier and smooth due to the added step of using Rennet.
Also known as a 'cheese yogurt' due to the use of Rennet; SKYR is firm yet creamy and incredibly delicious.
MAKES 24 1/2 Gallon BATCHES - 12 each of SKYR Mild Classic and 12 each of SKYR BOLD
The steps to make SKYR are similar to making Yogurt: heat milk to 185F and maintain for 10 minutes; let cool to 110F, then add
culture, and also add 4 drops of SKYR Organic Rennet that has been diluted in 2 tablespoons of filtered water. Stir in culture
The SKYR after incubation is much firmer already than yogurt with greater separation of curds into a mass and surrounding whey; SKYR CURD.
Gently cut the SKYR curd into cubes (it will fall back into the whey) and then pour out into a draining bag inside of a colander that
is inside of a larger bowl.
Allow to drain for 6-8 hours; the whey will collect in the lower bowl and the SKYR up top will be incredibly smooth and creamy.
Some recipes call for whipping the SKYR at the end- we find it creamy and smooth without that step
Serve plain, or with fruit or your favorite topping such as honey or agave syrup!
SKYR Icelandic Yogurt Starter Kit by theMilkman® INCLUDES:
-SKYR Starter Culture Classic Mild*
-SKYR Starter Culture BOLD*
-SKYR Organic Liquid Rennet**
-Yogurt Draining/Straining Bag Small
-Milk Thermometer
-Recipe and Instructions
KIT OPTION: theMilkman® YOGURT INCUBATOR
(can also use your instapot with yogurt setting, or another yogurt incubator)
*store culture in freezer long term in zip lock away from moisture
** store RENNET in refrigerator
-theMilkman® SKYR Starter Cultures and SKYR Organic Rennet do not require refrigeration for shipping.
Our recommendation is that once the kit
is received that the SKYR Starter cultures be stored in the freezer away from moisture which will extend shelf life to
upo to 2 years; and store the SKYR Organic Rennet in the refrigerator. (good for up to 1 year)
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