ICELANDIC YOGURT, KNOWN AS SKYR IN ICELAND.
My favorite of all the yogurts!
As you will noticed it's made the same way as Greek yogurt, but it's strained just a bit more to give it that thick, creamy, rich texture….and even has more protein! I serving has 17 – 20 grams of protein, 3 grams of sugar and 100 calories. It's traditionally made with nonfat milk but you can certainly use whole milk to give it even more richness. Overall, it's less tart and creamier than Greek yogurt.
Before you add any sweetener to your batch of yogurt, think of all the savory substitutions! Use to replace sour cream, cream cheese, etc. Add spices and herbs for an amazing healthy dip!
LEARN TO MAKE THIS DELICIOUS GOODNESS!
WHAT YOU NEED: (affiliate disclosure)
Please know, this is what I use. You can certainly make the changes with what you already have. If you want my setup, I have links for each item that I use, only as a suggestion! I make yogurt once a week therefore I have found what works best for me.
I use only stainless steel and glass when making yogurt. I feel that it is important to use the stovetop instead of the microwave during this process as well.
- Matfer Strainer– you can always use a strainer that you already have covered with a cotton cloth. Please know that my strainer pictured is an older model. If you are in the market for a fabulous strainer, this is it!
- Stand for Strainer
- 5 qt Stainless Bowl
- 4 qt Stainless Steel chef pan or 2.5 qt Stainless Steel Saucepan
- Metal Cooking Thermometer-I like this one because it will attach to the pan and it won't melt! My plastic thermometer melted!
- Stainless Ladle
- Stainless Long Handle Spoon
- Stainless Whisk
- Cotton flour-sack towels (12 pack)
INGREDIENTS:
To make 14 to 16 oz of yogurt
- 1/2 gal. Fat-free Pasteurized Milk, (NOT Ultra-Pasteurized)
- 3 to 4 drops of Organic Liquid Vegetable Rennet, 2oz.
- 1/4 c fresh yogurt (can be saved from previous batch. Needs to be used within 1 week, or Siggi's plain yogurt.
- Organic Raw Honey or Organic Maple Syrup(optional)
To make 28 to 32 oz of yogurt:
- 1 gal. Fat-free Pasteurized Milk, (NOT Ultra-Pasteurized)
- 7 to 8 drops of Organic Liquid Vegetable Rennet, 2oz.
- 1/4 c fresh yogurt (can be saved from previous batch. Needs to be used within 1 week, or Siggi's Icelandic plain yogurt
BASIC HOW TO: (directions below)
- Heat Milk to 180°F
- Cool Milk to 110°F
- Add Yogurt Starter to Milk
- Add Rennet
- Wait for Yogurt to set 8 to 12 hrs – I let mine set in the over with only the light turned on. This will get the oven nice a warm.
- Strain Yogurt to separate the whey from the yogurt overnight or for 6 to 8 hrs.
- Add sweetener and/ or vanilla (optional)
READY TO MAKE YOGURT?
- Pour 1/2 gal Milk in 4qt Stainless Steel chef pan
- Heat slowly to 180°F -Be sure to heat slowly and stir periodically to keep the milk from scalding.
- Once the milk as reached 180°F, remove from heat.
- Let the milk cool down to 110°F.
- Once cooled – remove about a cup of the warm milk into stainless or glass bowl, then add 1/4 cup yogurt and – remove about a cup of the warm milk and put into a glass or stainless bowl, add 3 to 4 drops of the rennet and 1/4 cup yogurt.
- Whisk everything together really well making sure the yogurt is dissolved.
- Pour this back into the pan of warm milk.
- Mix gently- see below
USEFUL TIDINGS- Mix GENTLY not to remove the scalded or solid milk that has formed on the bottom of the pan. I have provided you a photo showing the milk solids. You don't want to mix this in your milk!. I could result in the yogurt not fermenting correctly.
- Once mixed, put a lid on the pan
- Wrap in towels. I use 3 large towels to keep it cozy!
- Leave on the counter for 10 to 14 hrs. It's 12 hrs for me, however temps change from home to home so check it after 10 hrs to see if looks like the pic below.
AFTER 10 TO 14 hrs
Check the milk / yogurt!
This is what it should look like. My obsession is slicing through the “solid” yogurt making cubes!
You did it! Icelandic yogurt is almost ready!
Now you will need to separate the yogurt from the whey. Carefully spoon the yogurt into a strainer that is covered with a cotton flour-sack cloth. Be sure to have a stainless bowl below the strainer. After you have spooned most of the yogurt into the strainer, go ahead and pour the rest. What you see draining from the yogurt is called whey. You can toss it, refrigerate it, or freeze it. I save it! If I don't use it right away, I freeze it in ice trays. Great protein! More on that in another post!
(See photos below)
A USEFUL TIDING- This next step is one of the main differences between Greek and Icelandic yogurt. They whey will drain for hours. Removing most of the whey will create a thick, rich and creamy yogurt, that will not be as tart as Greek yogurt.
- I let the whey drain for about 20 mins.
- Then it's time to get this in the fridge and let the whey drain for the next 6 to 8 hrs. I try to time it for this to drain over night.
- Tie the ends of the cloth around a wooden spoon, as pictured. Be choosy about the spoon! I have one that is a little flat on both ends. Like this one: Wood Spoon (flat)
- You'll need to hang this in the fridge with a bowl to catch the whey. I use these Glass bottles to rest the “bag” of yogurt. You can also used wine bottles. Plenty of those around here!
After 6 to 8 hrs, your yogurt will look like a ball of cream cheese (check back for how to make cream cheese!)
Get as much of the yogurt you can off the cloth and put in a mixing bowl.
Now you're going to whip this into rich & creamy goodness!
I like my yogurt plain and drizzle honey over it once I'm ready to eat it. However, you can add organic honey or maple syrup at this point to sweeten the batch. A little at a time!
You can also add vanilla bean paste, or vanilla extract….again, a little at a time.
Now you're ready to store it in the fridge! I like to store food in glass containers, like the Pyrex bowls with lids.
If you're planning to make yogurt once a week, put 1/4 cup to the side for the next batch.
I hope you enjoy making yogurt! Subscribe, and I'll drop the post about “Making cream cheese”, and “Uses for left over whey” right in your email inbox!
Thank you so much for being here!
This post may contains affiliate links for items that I use and stand by. Although the links have no added cost or affect on you, I wanted to provided a disclosure for your trust and comfort level, should you use any links that I have provided. Click to read: Affiliate Disclosure
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