A 4-6 hour fermentation period will result in a much milder flavored Skyr. I tried a 12 hour drain time and the result was something akin to cream cheese- I now just drain for an hour. One thing that seems to be missing from many of these Skyr videos is the blending. I started to use a hand blender to beat the Skyr after I drained it. The results (if done for a couple minutes or so) is an ultra smooth Skyr. It also allows you to add back some of the whey if the mix is too thick. I did a lot of experimenting when I started making it, because my wife and I were really impressed by the Skyr we bought when we went to Iceland for vacation. Really unimpressed by the Skyr sold in the states (sour and grainy like yoghurt). Take this all with a grain of salt- I tend to take things to the extreme. So much cheaper making it at home vs buying it at HFs. $2.75 for 2 quarts vs $8.00 per quart (which is insane in my book). Last item, you can add a cup of dried milk to the cold milk if you would like to up the protein content.
Thanks so much for watching and your comments! I, too, have tinkered with this recipe since I posted this video (I tend to always be tweaking when I cook). The basic recipe is the same, but rather than leaving it in the microwave for about 12 hours to curdle and then draining it in the fridge, after the microwave period I simply move the pot into the refrigerator for overnight (not in a strainer, but in the same pot I cooked the milk and that it's been curdling in). THEN, the next morning I move it to the straining part, which like you say, maybe only takes an hour or so to get about one inch of whey out of it in the bottom of the 9x13 glass pan that I have it suspended over. The flavor is the same (I've never found that I get that tangy taste like some Skyrs in Scandinavia have), but for whatever reason the consistency is much smoother. Once I've moved it to the air tight container for storing it, I don't blend it as I tend to like it very thick. As whey continues to separate from it, I just pour it out, but I know people who do like it a little more "yoghurt" consistency so they blend the whey back in. It's all to one's taste and preference! Also, I agree 100% about the comparison of buying versus making it. It doesn't take THAT long to make since most of it is the time it's just sitting there curdling or draining on its own, and it's way more economical. PLUS, for me a big reason is that I then know what's in my food. Way better for your health. Thanks again for taking the time to share your experience!
Thanks for watching and the comment! No, I don't do any additional mixing/whisking of the finished product. Once I transfer it from the cheesecloth into a container to keep, as it sits in the fridge it will continue to separate. I actually like mine really thick, so when I go to eat some I pour off any excess whey that has separated. For others who might not prefer it so thick, you can whisk at that time to simply mix the whey back in. Also, I probably should shoot another video as I've changed the timing of how I do the fermenting bit as follows. Keep in mind these instructions are for starting the whole process around 8 or 9am: 1. As in the instructions above, when the heated milk has cooled to 110F degrees, mix in the reserved skyr from your previous batch (or one 5 oz. container of Siggi's or other commercial skyr if this is your first batch) that has been tempered with a bit of the warm milk and the hot water/rennet mixture. Whisk to combine all thoroughly in the pan of milk. 2. Cover the pan with a towel and let sit at room temperature for about 8-10 hours until it has congealed and resembles a jiggly custard when you gently shake the pan, usually by about 4:00 or 5:00 that afternoon. 3. Uncover the pan and put it in the fridge overnight. 4. The next morning transfer skyr from pan into the cheesecloth strainer to drain off the whey. I put it back in the fridge to drain. It will only take a couple hours and I usually get about an inch accumulation of whey in the glass pan I keep underneath the strainer as my catch basin. 5. At this point you can scoop the skyr into the container where you plan to keep it stored in the fridge. But because I like it super thick, I actually pour off the accumulated whey and let it sit for even a couple hours longer. Once it's not releasing so much whey anymore, then I transfer it to my covered container to keep. Enjoy! Let me know if you have any other questions!
@@shieldmaideninthekitchen Just started my first batch today and will follow the updated method. I also like it extremely thick..I was even thinking of putting the cheese cloth in a spinner to centrifuge out extra liquid but maybe just allowing gravity more time is sufficient. Thanks.
@@shieldmaideninthekitchen Came out very thick. Left in the fridge from morning until I got home from work so like 9 hrs and a lot of whey still came out. then placed in storage. Even after storage i still have some whey separating out..do you have this?
@@Tom-q9z5s Hi, yes. Take a look at the first paragraph of my previous response (the one with the enumerated list in it) and you'll note that I say once it's in the container it will continue to separate. Some people simply mix it in for a creamier consistency. Since I like mine thick, I continue to pour it out.
Chris's Skyr straining tip: I watched in another video from a dairy in Iceland...they used linen bags to strain it. I found linen bread bags on Amazon that could comfortably hold a gallon of milk/skyr. Tested over night. They worked GREAT! Got the densest Skyr I've made, so far. Finer mesh than cheese cloth, and the linen absorbs more whey. I also got a 1 Gallon greek yogurt strainer for Xmas...but I think these bread bags are superior. Turn inside out and fill. Let strain, and then turn inside out again, into a bowl. Wash bag in hot water and soap.
That's great! Thanks for sharing. The only other type I've tried is the nylon mesh bags they sell for putting produce in. It also worked, but the absorption factor was missing so the skyr did not get as dry and thick as I like it. I'll definitely try the linen too.
@@shieldmaideninthekitchen I've done two batches now, and am floored by the performance of the linen bags. I don't even need to stir the Skyr, because it comes out perfect!
@@shieldmaideninthekitchen No, but after dumping it in a bowl, I don't need to stir because it is uniform. There is still a little whey separation after putting it in containers in fridge like normal. What I mean is after you're done straining. The Skyr in the middle of the bag is not "wetter" than the Skyr just inside the bag. A little, but hardly noticeable. Very cool. I have to credit that to the linen. Does not happen with the nylon bag at all.
@@roxville Okay, yes. That's the outcome I have using the unbleached, tight-weave cheesecloth. The consistency is the same throughout. Like I mentioned in my earlier reply, I do have that issue of a softer, wetter center when I use the nylon produce bag, so I stopped using them because I like my skyr on the thicker, drier side. Seems like whether cheesecloth or linen, cloth is the secret! Now, if you're ready for something completely different, a historian friend and I are shooting a segment on how to make haggis tomorrow :) Stay tuned!!....
Terri, I was very excited to make and eat this recipe. I'm lactose intolerant and have no problem with Siggi's, which I used as my starter culture. However, the finished results do not agree with me at all, definitely lactose present. Any tips :(
Hi Sally. Thanks for watching and trying the recipe. I'm sorry it's causing you problems. Even though you can eat Siggi's I imagine the whole milk in this would be the culprit. I wonder if you could try making it with a lactose-free milk? I would be interested in the results if you try it.
Hi, thanks for watching and the comment. I’ve never made it starting with 2 gallons of milk, but if I did I would double the amount of starter and rennet. But I also prefer a much thicker final product, so I’d want the extra thickening.agents. If you’re concerned you might want to try 1.5 times rennet and see what happens.
What a GREAT video!! Thank you very much. I just made my first batch yesterday and this morning (I started a bit late) with whole milk, and everything looks fine so far. I decided to mix Siggi's plain and Icelandic Provisions vanilla. Since they use different cultures, we'll see if I screwed anything up haha. I omitted the rennet, and that appears to have worked fine, as well. I've been making Kefir for a few years, but you just can't get it quite this thick, even after a long time of straining. Thank you again, Sheildmaiden!
Hi Chris, thanks for your comment and watching my video! I will be very interested in hearing what happens with the outcome. I have never tried it without using some type of junket/rennet. I have a discussion going with an Icelandic historian friend about whether the Vikings used rennet at all. Many recipes suggest they did of some sort for making cheese in general, but it was the Icelanders in particular who made skyr by adding an old batch of skyr for the necessary cultures for curdling. As with all things in history, I'm sure the answer is somewhere in the middle and people used what they had available at any given time, which of course also changed. Also, to the vanilla.....I experimented in my last batch with using a whole vanilla bean to steep in the milk for about an hour when it is still in liquid form and cooling down to 110F. I split the bean, scraped the seeds out and whisked them in. I also threw in the scraped bean pod for good measure and maximum vanilla flavor. I removed the pod when the milk had reached 110F and I added the old skyr and rennet, so it wouldn't "set" in the mixture as it curdled over night. The result was a fairly mild but nice vanilla taste to the finished skyr.
@@shieldmaideninthekitchen It turned out GREAT! Love the taste. I was worried because I mixed two brands together...didn't want to start any Skyr culture wars (lol), but it smelled great the whole time and tastes perfect. I'm having a big bowl with apple sauce and cinnamon while typing this :) There is no rennet mentioned in either of the brands I used for the starter, so I figured it'd be ok. It did not separate as well as in your video, and I think that is basically what the rennet helps out with...but not reeealllly needed. Your method of straining was really good, and I'm trying to find something better than my (too small) Greek yogurt strainer. I watched another video from a small dairy in Iceland. He used muslin (or similar) bags. His Skyr was pretty much liquid when he poured it into the bags. That was another reason why I chose ro try without rennet.
The whey is very interesting...very mild compared to kefir whey, which is quite sour. So kefir whey is probably better for if I finally try my hands at Ricotta or Mozzarella. If...
@@roxville Glad to hear it!! I'll have to try the no-rennet method some time, though truth be told I do like the stiffer curdling rennet provides as I enjoy the skyr when it's quite thick. I also ate some this morning with berries! I have not done anything with the whey, as I mention in my video, though I know Vikings used it to preserve other things such as meat. I also have a good and very easy recipe for fresh ricotta that only uses lemon juice for curdling, if you're interested. I'd next like to try my hand at Mascarpone. I really love that too.
@@shieldmaideninthekitchen Ok, I just had my mind blown. I found a video with an Italian guy making cheese wrapped in fig leaves. He took a twig from a fig tree outside and cut it open and dropped in the milk. He used THAT as rennet!! A year ago, we rented a house with a fig tree, and I was hooked. So when we moved to an apt, I took a couple of twigs and planted them. They rooted over the "winter", I kept them inside under a grow light. Here in coastal SC, they grow like crazy during the summer. So that'll be my experiment with the next batch 😁
![The BEST Yogurts For Weight Loss [What To Buy And What To AVOID]](http://i.ytimg.com/vi/vykZ9YZRytk/mqdefault.jpg)
A 4-6 hour fermentation period will result in a much milder flavored Skyr. I tried a 12 hour drain time and the result was something akin to cream cheese- I now just drain for an hour. One thing that seems to be missing from many of these Skyr videos is the blending. I started to use a hand blender to beat the Skyr after I drained it. The results (if done for a couple minutes or so) is an ultra smooth Skyr. It also allows you to add back some of the whey if the mix is too thick. I did a lot of experimenting when I started making it, because my wife and I were really impressed by the Skyr we bought when we went to Iceland for vacation. Really unimpressed by the Skyr sold in the states (sour and grainy like yoghurt). Take this all with a grain of salt- I tend to take things to the extreme. So much cheaper making it at home vs buying it at HFs. $2.75 for 2 quarts vs $8.00 per quart (which is insane in my book). Last item, you can add a cup of dried milk to the cold milk if you would like to up the protein content.
Thanks so much for watching and your comments! I, too, have tinkered with this recipe since I posted this video (I tend to always be tweaking when I cook). The basic recipe is the same, but rather than leaving it in the microwave for about 12 hours to curdle and then draining it in the fridge, after the microwave period I simply move the pot into the refrigerator for overnight (not in a strainer, but in the same pot I cooked the milk and that it's been curdling in). THEN, the next morning I move it to the straining part, which like you say, maybe only takes an hour or so to get about one inch of whey out of it in the bottom of the 9x13 glass pan that I have it suspended over. The flavor is the same (I've never found that I get that tangy taste like some Skyrs in Scandinavia have), but for whatever reason the consistency is much smoother. Once I've moved it to the air tight container for storing it, I don't blend it as I tend to like it very thick. As whey continues to separate from it, I just pour it out, but I know people who do like it a little more "yoghurt" consistency so they blend the whey back in. It's all to one's taste and preference! Also, I agree 100% about the comparison of buying versus making it. It doesn't take THAT long to make since most of it is the time it's just sitting there curdling or draining on its own, and it's way more economical. PLUS, for me a big reason is that I then know what's in my food. Way better for your health. Thanks again for taking the time to share your experience!
This is amazing Terri! Thank you for sharing your perfect recipe for Skyr! I will be making Skyr this weekend!
Ekkert að þakka! Let me know how it goes.
Thank you for the step by step instructions! Will try it!
Yours looks very thick compared to other vids..will follow this receipe. You don't do any additional mix/whisk of the finished product?
Thanks for watching and the comment! No, I don't do any additional mixing/whisking of the finished product. Once I transfer it from the cheesecloth into a container to keep, as it sits in the fridge it will continue to separate. I actually like mine really thick, so when I go to eat some I pour off any excess whey that has separated. For others who might not prefer it so thick, you can whisk at that time to simply mix the whey back in.
Also, I probably should shoot another video as I've changed the timing of how I do the fermenting bit as follows. Keep in mind these instructions are for starting the whole process around 8 or 9am:
1. As in the instructions above, when the heated milk has cooled to 110F degrees, mix in the reserved skyr from your previous batch (or one 5 oz. container of Siggi's or other commercial skyr if this is your first batch) that has been tempered with a bit of the warm milk and the hot water/rennet mixture. Whisk to combine all thoroughly in the pan of milk.
2. Cover the pan with a towel and let sit at room temperature for about 8-10 hours until it has congealed and resembles a jiggly custard when you gently shake the pan, usually by about 4:00 or 5:00 that afternoon.
3. Uncover the pan and put it in the fridge overnight.
4. The next morning transfer skyr from pan into the cheesecloth strainer to drain off the whey. I put it back in the fridge to drain. It will only take a couple hours and I usually get about an inch accumulation of whey in the glass pan I keep underneath the strainer as my catch basin.
5. At this point you can scoop the skyr into the container where you plan to keep it stored in the fridge. But because I like it super thick, I actually pour off the accumulated whey and let it sit for even a couple hours longer. Once it's not releasing so much whey anymore, then I transfer it to my covered container to keep.
Enjoy! Let me know if you have any other questions!
@@shieldmaideninthekitchen Just started my first batch today and will follow the updated method. I also like it extremely thick..I was even thinking of putting the cheese cloth in a spinner to centrifuge out extra liquid but maybe just allowing gravity more time is sufficient. Thanks.
I think your instinct with gravity is the correct one. Let me know how it turns out.
@@shieldmaideninthekitchen Came out very thick. Left in the fridge from morning until I got home from work so like 9 hrs and a lot of whey still came out. then placed in storage. Even after storage i still have some whey separating out..do you have this?
@@Tom-q9z5s Hi, yes. Take a look at the first paragraph of my previous response (the one with the enumerated list in it) and you'll note that I say once it's in the container it will continue to separate. Some people simply mix it in for a creamier consistency. Since I like mine thick, I continue to pour it out.
Chris's Skyr straining tip: I watched in another video from a dairy in Iceland...they used linen bags to strain it. I found linen bread bags on Amazon that could comfortably hold a gallon of milk/skyr. Tested over night. They worked GREAT! Got the densest Skyr I've made, so far. Finer mesh than cheese cloth, and the linen absorbs more whey. I also got a 1 Gallon greek yogurt strainer for Xmas...but I think these bread bags are superior. Turn inside out and fill. Let strain, and then turn inside out again, into a bowl. Wash bag in hot water and soap.
That's great! Thanks for sharing. The only other type I've tried is the nylon mesh bags they sell for putting produce in. It also worked, but the absorption factor was missing so the skyr did not get as dry and thick as I like it. I'll definitely try the linen too.
@@shieldmaideninthekitchen I've done two batches now, and am floored by the performance of the linen bags. I don't even need to stir the Skyr, because it comes out perfect!
@@roxville Do you mean you don't need to stir because it completely stops separating curd from whey??
@@shieldmaideninthekitchen No, but after dumping it in a bowl, I don't need to stir because it is uniform. There is still a little whey separation after putting it in containers in fridge like normal. What I mean is after you're done straining. The Skyr in the middle of the bag is not "wetter" than the Skyr just inside the bag. A little, but hardly noticeable. Very cool. I have to credit that to the linen. Does not happen with the nylon bag at all.
@@roxville Okay, yes. That's the outcome I have using the unbleached, tight-weave cheesecloth. The consistency is the same throughout. Like I mentioned in my earlier reply, I do have that issue of a softer, wetter center when I use the nylon produce bag, so I stopped using them because I like my skyr on the thicker, drier side. Seems like whether cheesecloth or linen, cloth is the secret! Now, if you're ready for something completely different, a historian friend and I are shooting a segment on how to make haggis tomorrow :) Stay tuned!!....
Terri, I was very excited to make and eat this recipe. I'm lactose intolerant and have no problem with Siggi's, which I used as my starter culture. However, the finished results do not agree with me at all, definitely lactose present. Any tips :(
Hi Sally. Thanks for watching and trying the recipe. I'm sorry it's causing you problems. Even though you can eat Siggi's I imagine the whole milk in this would be the culprit. I wonder if you could try making it with a lactose-free milk? I would be interested in the results if you try it.
If I make a bigger batch 2 gallon .will I need to use more rennet and starter?
Hi, thanks for watching and the comment. I’ve never made it starting with 2 gallons of milk, but if I did I would double the amount of starter and rennet. But I also prefer a much thicker final product, so I’d want the extra thickening.agents. If you’re concerned you might want to try 1.5 times rennet and see what happens.
What a GREAT video!! Thank you very much. I just made my first batch yesterday and this morning (I started a bit late) with whole milk, and everything looks fine so far.
I decided to mix Siggi's plain and Icelandic Provisions vanilla. Since they use different cultures, we'll see if I screwed anything up haha.
I omitted the rennet, and that appears to have worked fine, as well. I've been making Kefir for a few years, but you just can't get it quite this thick, even after a long time of straining.
Thank you again, Sheildmaiden!
Hi Chris, thanks for your comment and watching my video! I will be very interested in hearing what happens with the outcome. I have never tried it without using some type of junket/rennet. I have a discussion going with an Icelandic historian friend about whether the Vikings used rennet at all. Many recipes suggest they did of some sort for making cheese in general, but it was the Icelanders in particular who made skyr by adding an old batch of skyr for the necessary cultures for curdling. As with all things in history, I'm sure the answer is somewhere in the middle and people used what they had available at any given time, which of course also changed.
Also, to the vanilla.....I experimented in my last batch with using a whole vanilla bean to steep in the milk for about an hour when it is still in liquid form and cooling down to 110F. I split the bean, scraped the seeds out and whisked them in. I also threw in the scraped bean pod for good measure and maximum vanilla flavor. I removed the pod when the milk had reached 110F and I added the old skyr and rennet, so it wouldn't "set" in the mixture as it curdled over night. The result was a fairly mild but nice vanilla taste to the finished skyr.
@@shieldmaideninthekitchen It turned out GREAT! Love the taste. I was worried because I mixed two brands together...didn't want to start any Skyr culture wars (lol), but it smelled great the whole time and tastes perfect. I'm having a big bowl with apple sauce and cinnamon while typing this :)
There is no rennet mentioned in either of the brands I used for the starter, so I figured it'd be ok. It did not separate as well as in your video, and I think that is basically what the rennet helps out with...but not reeealllly needed. Your method of straining was really good, and I'm trying to find something better than my (too small) Greek yogurt strainer.
I watched another video from a small dairy in Iceland. He used muslin (or similar) bags. His Skyr was pretty much liquid when he poured it into the bags. That was another reason why I chose ro try without rennet.
The whey is very interesting...very mild compared to kefir whey, which is quite sour. So kefir whey is probably better for if I finally try my hands at Ricotta or Mozzarella. If...
@@roxville Glad to hear it!! I'll have to try the no-rennet method some time, though truth be told I do like the stiffer curdling rennet provides as I enjoy the skyr when it's quite thick. I also ate some this morning with berries! I have not done anything with the whey, as I mention in my video, though I know Vikings used it to preserve other things such as meat. I also have a good and very easy recipe for fresh ricotta that only uses lemon juice for curdling, if you're interested. I'd next like to try my hand at Mascarpone. I really love that too.
@@shieldmaideninthekitchen Ok, I just had my mind blown. I found a video with an Italian guy making cheese wrapped in fig leaves. He took a twig from a fig tree outside and cut it open and dropped in the milk. He used THAT as rennet!! A year ago, we rented a house with a fig tree, and I was hooked. So when we moved to an apt, I took a couple of twigs and planted them. They rooted over the "winter", I kept them inside under a grow light. Here in coastal SC, they grow like crazy during the summer.
So that'll be my experiment with the next batch 😁