Recipe type: healthy snack
  • 6 cups fat-free milk (unpasteurized is recommended for better taste)
  • 1 cup fat-free + 1 tablespoon white vinegar (to make buttermilk)*
  • 1 tablet of rennet (I used the Junket brand though the liquid form is probably better)
  1. Cook 6 cups of milk over medium heat to boiling then cool slowly to 98 degrees Farenheit. I used an instant read thermometer to check the lowering temperature. It took about 40 minutes.
  2. Mix up 1 cup of milk and vinegar and allow to sit at room temperature to curdle. Mix a couple of ladles of cooled milk into the buttermilk and whip smooth (I used a whisk). Pour this mixture into the remaining milk and mix. Also add rennet dissolved in 1 tablespoon water and mix.
  3. Allow mixture to cool slowly over 5 hours in a bowl wrapped with towels. I transferred my mixture from the original pot into a cool bowl surrounded by towels. If cooling is too fast, the mixture will be gritty. I allowed my mixture to sit another 15 hours at cool room temperature (for 20 hours total).
  4. Let's stop and assess the last step. When the milk is curdled, cut into the curds with a knife after 5 hours. When the cut does not close immediately, then you can go on to the next stage. This could be less than 20 hours, but for convenience and my assessment, 20 hours worked well as a point to go on to the next step.
  5. Pour the mixture, now somewhat gelatinous curds, into a sieve lined with a water-dampened cheesecloth or clean tea towel. When pouring the curds into the sieve, you can tell if you have the right consistency: it should be gelatinous and crack and fall apart into pieces as you pour. This is exactly how my mixture looked after 20 hours. There should not be lumps or thin liquid. Allow to drain in the refrigerator for 12-24 hours. I drained for 24 hours.
  6. Whey will drain into the bowl below the sieve; if you have a good batch of skyr, the whey should be not too voluminous. Mine whey measured around 3 cups (I'm not sure if this is considered "too voluminous.")
  7. Skyr is ready when it looks firm and dry. Mine looked like American cream cheese but was not as firm. Whip in blender to make smooth. Mix with sugar, cream, and fresh fruit. I mixed mine with fresh apricots and with honey-sweetened cranberry jam (will post recipe soon). Enjoy with a beautiful view and dreams of Iceland.
* Ideally, you want to use a skyr starter (pettir) if you can find it for a more authentic result. Makes 6 servings (my yield was just less than 3 cups). It can be stored for 4-5 days in a covered container in the refrigerator.
Recipe by story of a kitchen at