How is skyr made?
Skyr is made by warming skim or low-fat milk, adding a little skyr from an earlier batch (and sometimes rennet) as a starter, letting it ferment, and then straining off the whey for many hours. Industrial makers often strain by centrifuge or filtration. Straining is why skyr is so thick and high in protein, over 20 g per cup in most brands.
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In this article
How is skyr made?
Skyr is an Icelandic cultured dairy food. The traditional method, as described by America’s Test Kitchen, goes like this:
- Heat the milk. Skim or low-fat milk is warmed.
- Add a starter. A little old skyr from a previous batch acts as the culture. Rennet, a cheese-making enzyme, may optionally be added.
- Let it ferment and set. Curds form.
- Strain. The whey drains off slowly over many hours. This concentrates the solids.
How do factories make it?
Industrial producers often separate the whey by centrifugation or microfiltration instead of straining through cloth. The result is the same thick, smooth product at larger scale.
How is skyr different from Greek yogurt?
| Skyr | Greek yogurt | |
|---|---|---|
| Culture | Yogurt bacteria, sometimes with rennet | Yogurt bacteria, no rennet |
| Straining | Yes, whey drained off | Yes, whey strained off |
| Taste (taste test) | Often cheesy and very sour | Mild and creamy |
| Texture | Thick and smooth | Thick and creamy |
In the US, skyr is usually labeled as yogurt but is not regulated as one, according to the same article. Most US skyr sold today does not list rennet.
How much protein does skyr have?
The article says most skyrs contain more than 20 g of protein per cup, with little or no fat or added sugar. Greek yogurt typically has a bit less, but brands vary, so compare labels.
Can you make it at home?
Yes, but it takes patience: you need a skyr starter or some live skyr, a warm place to ferment, and a cloth to drain the whey for hours. If you use rennet, follow the product directions. Keep it refrigerated and use it within a few days.
Why is it so sour?
In America’s Test Kitchen’s tasting, testers often called skyr cheesy and some found it very sour, while Greek yogurt was described as mild and creamy.
People also ask
Is skyr a cheese or a yogurt?
It is a cultured dairy food made like a strained yogurt, and in the US it is usually labeled yogurt even though it is not regulated as one.
Does skyr have rennet?
Traditional skyr may use rennet. Most US skyr sold today does not list it.
How much protein is in skyr?
Most skyrs have more than 20 g of protein per cup, according to America's Test Kitchen. Check the label of your brand.
Sources
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