Make Skyr: the Yogurt of Iceland

[@einsiol]

Skyr is not considered yogurt in Iceland, as it is not yogurt but is its own kind of food product, closer to cheese than yogurt. Although you can find it often on the same aisle in a local supermarket, the skyr and yoghurt are arranged separately.

[@googledharmesh]

is it same as Greek yogurt ? why it is high in protein?

[@the_weezman]

@@googledharmesh As a man with way too much culinary knowledge that will never be put to practical use, it's technically a cheese as when you make cheese you use an acid or rennet or something to cause the milk to curdle and separate into the curds and whey, when making yogurt you don't curdle the milk. In fact from what I can see the only thing that really separates skyr from some regular pot cheese you would make is adding the cultures. Otherwise I would say it seems like a cream cheese or cottage cheese more than anything else. In making yogurt you would only add your cultures and not rennet.

[@DaBeastBeats]

It tastes more like yogurt, so it’s yogurt

[@einsiol]

@@DaBeastBeats You're not eating Skyr then, they definitely do not taste the same as yogurt, unless you fill it with cream and sugar as many brands do 🤣

[@DaBeastBeats]

@@einsiol no I just mix with a little bit of maple syrup, but nothing more

[@Sindrijo]

You can also keep the whey and make 'Mysingur'/'Prim'/'Messmör by reducing it and adding a bit of salt, and then sweetening it with sugar and a bit of cream. What you end up with is a spreadable brown (carmellized) sweetened whey spread, it's great on bread together with some Nordic style salami.

[@mariaparayno1340]

Ah! I didn’t know the whey could be used like this. I have been throwing it out 😮

[@sphoebus]

I was surprised my first attempt at this came out so well. It's pretty easy to make, it just takes time. I plan to keep making my own skyr now. Thank you for the helpful video!

[@tinabeller2605]

I made this recipe today, and I am in love with this woman and her video! Thank you so much for making this video!

[@michyoung77]

Thanks for the recipe, Anna! Me and my little brother made it yesterday and are enjoying it today, and it's wonderful! I have a new favorite dairy product!!!

[@npete55]

I have been buying the Icelandic skyr at the supermarket… now I can’t wait to make my own! Thanks for this video!

[@nordicsoundchannel]

You’re the best! Been making my own cheese for so long but always been intimidated by the “leave milk in your oven overnight” idea for skyr. Just did this myself and finished up this morning and it was so easy and satisfying thanks to the way you walked us through it. Thank you!

[@qrqluv]

Dope vid, thanks for the Skyr lesson

[@sorryimjustsayin]

This was so calming to watch, thank you for sharing ♡

[@eloycassa2068]

Thank You for the wonderfull recipe

[@raquels7148]

Thank you sharing this, I recently learned about skyr yogurt. After discovering the commerical price, I decided to try making it.

[@Sourpusscandy]

I bought some Skyr to use as culture to make more, bought the rennet tablets and making it with an instant pot. I usually make yogurt, thought I’d try something different. Thanks for the nice how-to. Very easy to follow.

[@mariaparayno1340]

Can you share your method for doing this in an instant pot? I’ve made yogurt using Fairlife whole milk and 3 tbsp of my favorite yogurt and select the yogurt button and leave it for 10 hrs +. Is it the same way to make skyr?

[@shikinsaerah]

1st time i heard about skyr after watching Anna Olson making her cheesecake. This is new thing to me. Tqvm for sharing the recipe

[@ginabisaillon2894]

Instead of adding whipping cream I just whip the skyr itself that's how I learned to make it. it's fantastic!

[@truthhurtz2793]

Thank you for this video, you explained the process very thoroughly. I am excited to make this soon ! Is this the way it is served in Iceland, with cream and fruit ? Off topic.... I love your white kitchen !

[@TNUni167]

Is this true and traditional Icelandic Skyr? I was told Skyr doesn't have rennet and no rennet is used in the process of making it.

[@itsmeganinthe]

No, it's not. You need to get the starter culture

[@ceckataceckata5357]

@@itsmeganinthe she did this before adding the rennet

[@itsmeganinthe]

@@ceckataceckata5357 oh ok

[@hyll6700]

It's not a traditional Skyr, no.

[@sebastianmendezb]

Hi ! Thank you for this interesting video. I see that, per your example, it's quite impossible to claim that skyr is a yoghurt - clearly, a cheese -. Yet, as I've read, most of the skyr one finds in America wasn't made with rennet, and the skyr I find in Reykjavík supermarkets doesn't have rennet either. Would you say that the straining step suffices to call it a cheese ? (If that's the case, greek yoghurt is a cheese as well). In general terms, would you say skyr is a cheese, or a yoghurt - or that skyrs like what you made are cheese, while the mass sold ones are yoghurts -? My curiosity is curious. Thank you, I wish you a beautiful week. Kind regards, -Sebastian MB

[@the_weezman]

As a man with way too much culinary knowledge that will never be put to practical use, it's technically a cheese as when you make cheese you use an acid or rennet or something to cause the milk to curdle and separate into the curds and whey, when making yogurt you don't curdle the milk. In fact from what I can see the only thing that really separates skyr from some regular pot cheese you would make is adding the cultures. Otherwise I would say it seems like a cream cheese or cottage cheese more than anything else. In making yogurt you would only add your cultures and not rennet. Honestly I only replied to you because you seemed very polite and even if later than expected having a question answered is always nice :)

[@einsiol]

We call it neither. In Icelandic, skyr is a name of a unique food product, that is neither considered yogurt nor cheese.

[@SchnuffiJames]

I make kefir and I double ferment it what do think of adding a bit of store bought Skyr to the second Kefir ferment.

[@felipecibotti9595]

Such a great recipe from such a lovely place. I dream with settle down on Iceland someday

[@TheSuperi9]

chef from the caribbean watching from canada. really nice video. what do you do with your whey?

[@bpp325]

Nicely done and sincere. Thanx.👍👍

[@TheNourishedNation]

We make the same thing here in india but we leave it for a longer time till it solidifies. It’s called “Paneer” or “cottage Cheese” here in india and yes, it has high protein content. I love it! Goes great in salads as well as gravies and rice! 🤌🏻💖

[@einsiol]

Skyr is meant to be left longer until it is solid, more like a block of cheese. It's no longer sold that way, when you buy skyr from the store, it usually what we call "hrært skyr" or "stirred skyr", where it has been mixed with a bit of cream, or something similar, to soften it up and give it a texture that is a bit similar to yogurt. Skyr naturally is very sour. Skyr is basically all made with the same culture strain that comes from Iceland and has been cultivated from a practise that used to be common in Europe more than 1000 years ago.

[@Sourpusscandy]

Paneer is different, curdled with lemon or vinegar.I have made it, but much prefer store bought.

[@cindybradley3543]

Thanks for the video! Could you suggest where I might purchase rennet tablets online?

[@MikeK2100]

New England Cheese Makers Supply is an easy place to find a variety of rennet.

[@metoo3705]

Amazon has it

[@metoo3705]

Although I’d prefer to give business to smaller companies and local businesses

[@mariavanheerden5203]

Hi I enjoy this a lot. In South Africa we dont get the yoghurt with life culture anymore..I used to make yoghurt frequently but life culture is not an option anymore. Can I use mesophillic culture instead and how much? Is there any other alternative. A few years back there was recipes how to make yoghurt without a starter like rennet and the mesophullic culture but I can' find it anywhere. Thanx so much

[@womenheal4831]

you could use probiotic capsules if the health stores sell the, Just open one capsule into a bowl and add a little heated milk, then add to main pot, stirring well

[@einsiol]

You can't use yogurt culture to make skyr, the culture that makes skyr is specifically one that has been cultured in Iceland for centuries. So you would need a bit of skyr to make more skyr :)

[@BattalionUnknown]

Loved the video! Thanks for sharing

[@ginabisaillon2894]

You can buy freeze- dried cultures that are specifically for making skyr.

[@anthonyw9129]

I was under the impression that skyr consisted of 4 times the milk than a regular yogurt? What is the rennet for?

[@Schizobateman]

Probiotics

[@rebeccadees2300]

Is this similar to kefir and kefir cheese?

[@ratnesh6674]

Prep method is exactly like greek yoghurt then how does it have higher protein content?

[@Okay4mee]

I love the way you improvised the hanging method! You somehow made it still look very elegant even with the random materials you used. xD lol and the part where you drown the fat free yogurt in heavy cream is brilliant! I laughed so hard, I even face palmed at how counter intuitive it seemed. But I realize its a great way to get a really high calorie nutritious breakfast with lots of fat and protein to keep yourself nice and toasty on those cold Icelandic mornings :P

[@liavivryyanni9276]

Can I use Skyr with blueberries? because I can't get here the plain Skyr

[@auroreclaine6964]

combien de litre de lait SVP .car vous ne le dite pas sur votre recette MERCI

[@bobthrasher8226]

If you use pasteurized milk from a freshly opened container I wonder if you can skip the "hot" part of the process?

[@rikidecesare7212]

Why starting with skimmed milk if you end up adding cream before eating it. What is the point ?

[@bobthrasher8226]

FYI, "ski-ya" is the Icelandic pronunciation I was told by someone who travels to there from EU. Is that correct?

[@DouglasFedericce]

Hey! Hi from Brazil. The video is really nice. Congrats. I'll try my first skyr based in the Anna instructions. I have a question: if the skyr is safe for 7-10 days, it means do I have to use that small part of skyr (to use in the next one) in the same time? Or there's another conservation way? Maybe in freezer. Thanks.

[@hennypurnamawati6170]

It's good....thank you...🖒🖒

[@henrylino4756]

why do you need rennet if you already have Skyr ?

[@dandana4647]

skyr is for turn the milk into skyr and nothing else whereas rénette is used in order to coagulate the result

[@toxicperson8936]

What’s the difference between Icelandic yogurt compared to Greek yogurt? Or just regular yogurt?

[@cmustrj]

Love it

[@juneberries4240]

After you scrape it out and place it in the jar, how long do you chill in the refrigerator before eating ?

[@IllIlIlIIllIll]

Why my milk is separated from whey when I put rennet to milk😢

[@alfredohuertalopez1959]

Hey!! I'm from Mexico. The milk should be on 180 degrees Celsius or Fahrenheit?

[@NordicCuisine]

The temperatures are all in Fahrenheit!

[@VolvoCommand]

That was nice

[@cm88388]

I was under the impression traditional Skyr cultures were mesophilic/cultured at room temperature, not 110?

[@HeyImB333]

Thank you!

[@ItSamiraclelol]

Where do you leave it for 12-24 hours in a warm environment? Inside the oven? On the kitchen counter? What temp is warm?

[@pennyflaherty1448]

Oven or microwave will do just to keep cold air from it , if cold weather I put it in the airing cupboard 🤔

[@danbev8542]

Same process for yogurt…I heat my oven at its lowest temperature for 10 minutes, turn it off & put the pot in the oven for 12-24 hours. It’s usually still warm when I take it out.

[@umamibrew]

Can you make this skyr without the rennet?

[@billokonski1448]

Will more rennet make it thicker?

[@svartursteinn]

If you want it thicker you let it drain in the cloth for longer.

[@Ryezn5057]

is the rennet really necessary? I've seen people just use yogurt.

[@truthhurtz2793]

Without the rennet, it is simply yogurt.

[@willemh3319]

to prevent burning also with these pans ,not an ovem🤣 i use a tawa under it a tawa is a steel flatbread pan from south asia thick steel plate works very good use it under the crueset pan too is a belgian enemalled pan not dutch

[@flora6360]

BTW, the temps are in Fahrenheit.

[@mayashein4608]

Would it work with home made Soy milk? Or do I need to change the recipe?

[@einsiol]

You need a specific bacterial culture from skyr, that interacts with dairy milk for it to work.

[@maxleong304]

i just like to ask is the temperature in Celsius or Fahrenheit? though i feel like it is in Celsius

[@NordicCuisine]

Fahrenheit!

[@justinorellana6675]

This is safe? All of my life I've thought anything dairy left out at room temp is bad after 2 hours. I'd never drink milk I left out for 24hours. Strange how this works 😐

[@mitchell152]

make it with buttermilk

[@hasitdawnedonyou]

I don’t understand why anyone would make a low fat cheese (is t a cheese) and the drown it in heavy cream? As in I don’t doubt it tastes good then you might as well just have a full fat Greek yogurt?

[@metoo3705]

The texture and taste are very different than Greek yogurt. I’d say less bitter/tangy and more people silkier of a texture.

[@2RANbit]

As far as I could make it out, Skyr may be made in Iceland, but the recipe is actually from Greece. It is a strained product.

[@einsiol]

Strained yogurt is not unique to Greece and has had a long history throughout the world, From India, Middle East and throughout Europe. Skyr however produces a different substance from yogurt, and it was a known product in Norther Europe until it was forgotten for centuries everywhere but Iceland. Skyr probably came from experimenting with strained yogurt a long time ago.

[@einsiol]

@Lisa Mathis The making of skyr was lost to Scandinavia centuries ago, and its tradition was only kept in Iceland. Skyr only came to modern Scandinavia about 20-30 years ago, brought from Iceland. Skyr can only be made with the bacteria culture that came from Iceland. The word skyr had also disappeared from the Scandinavian languages, and only brought back to them as an Icelandic loan word. Skyr has been a stable of Icelandic food culture for all its history, that is not the case for Norway, Sweden or Denmark that only relearned of its existence, as they relearned a lot of lost traditions and stories that were only preserved in Iceland.

[@mariaparayno1340]

@@einsiolfascinating history. Thank you!

[@hectormerc350]

So it’s Greek yogurt

[@thewayfaringgoblin4544]

Skyr is actually classified as cheese not yogurt

[@Sarah62576]

Avoid milk sticking to the bottom by stirring with a flat heat resistant spatula.

[@pennyflaherty1448]

I use a wooden spoon .

[@arnadiskristinsdottir9704]

Hey im from Iceland and I just buy it in stores 😅 but thank you 🤪

[@MsClark2009]

Can be made without rennet. Look up what rennet is and how it is produced. Don't think it's worth it for yogurt. Good video otherwise.

[@lindsayw6651]

Completely agree with you!

[@mushroomsavvy]

harvesting 5 g of skyr from 10 g of milk …..

[@ChristiDea]

You don't have to take off the labels of your canned goods for us. We can deal with some color

[@8Jhartzell]

It’s probably to avoid copyright strikes (using a companies label without their permission

[@Starkardur]

Skyr is not a Yoghurt