Homemade Vanilla Skyr (Icelandic Yogurt)

Name: Homemade Vanilla Skyr (Icelandic Yogurt)
Prep time: 15 min
Cook time: 24 h
Total time: 24 h
Yield: 4 servings
Cuisine: Icelandic
Ingredients: 4 cups (1 liter) skim milk (or whole milk for creamier skyr); 1-2 tablespoons skyr or plain Greek yogurt (as a starter culture); 1/32 teaspoon powdered rennet (optional, for better texture); Seeds from 1 vanilla bean; 24 grams sugar (6 grams per serving); A thermometer; Cheesecloth or a fine strainer

AI Kitchen

Dec 15, 2024

This creamy, protein-packed skyr is lightly sweetened and infused with real vanilla for a perfect balance of flavor and texture. Enjoy it as a versatile breakfast, snack, or dessert that’s as rewarding to make as it is to eat!

Homemade Vanilla Skyr (Icelandic Yogurt)

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I enjoy making yogurt because it's simple and healthier than store-bought options. However, I recently tried an incredibly delicious vanilla Skyr (Icelandic yogurt) that was so tasty, I had to give it a go. It's creamy, thick, rich, and less sour.

I first wanted to understand what the difference is between Skyr and regular yogurt, so I asked ChatGPT:

What is the difference between skyr and regular yogurt

It explained:

Skyr and regular yogurt are both cultured dairy products, but they differ in texture, taste, and nutritional profile due to their preparation methods and origins:

1. Origin

Skyr: Originates from Iceland and has been a part of Icelandic cuisine for over 1,000 years.
Regular Yogurt: Common in many cultures, with Greek yogurt and traditional plain yogurt being popular variants.

2. Texture

Skyr: Thicker and creamier due to being strained more than regular yogurt, similar to Greek yogurt but even denser.
Regular Yogurt: Comes in a variety of consistencies, ranging from liquidy (drinkable yogurt) to moderately thick.

3. Taste

Skyr: Slightly tangy but milder and less sour than regular yogurt.
Regular Yogurt: Can range from mildly tangy to quite sour, depending on the type.

4. Fat Content

Skyr: Traditionally made with skim milk, so it’s naturally low in fat unless additional cream is added.
Regular Yogurt: Comes in various fat levels, including full-fat, low-fat, and non-fat options.

5. Protein

Skyr: Higher in protein due to the straining process, which concentrates the milk solids.
Regular Yogurt: Generally lower in protein unless it’s a strained type like Greek yogurt.

6. Production Process

Skyr: Made with a specific culture that gives it its unique flavor and consistency, and it's strained extensively.
Regular Yogurt: Made with a broader range of bacterial cultures and typically less straining.

7. Culinary Uses

Skyr: Often eaten as is or with toppings like fruits and nuts, and used in desserts or smoothies.
Regular Yogurt: Versatile, used in savory dishes (like sauces and marinades), desserts, and drinks.

In summary, skyr is thicker, higher in protein, and milder in taste than regular yogurt, making it an excellent option for those looking for a creamy, nutrient-rich option.

Sign me up! I want to make this. I asked:

Can I make skyr at home

So it gave me a recipe:

Yes, you can make skyr at home! While the process is similar to making yogurt, it requires specific steps and ingredients to achieve the authentic thick and tangy texture. Here's how you can do it:

Ingredients

4 cups (1 liter) skim milk (or whole milk if you prefer creamier skyr)
1-2 tablespoons skyr or plain Greek yogurt (as a starter culture)
1/8 teaspoon rennet (optional, for better texture)
A thermometer
Cheesecloth or a fine strainer

Instructions

1. Heat the Milk

Pour the milk into a pot and heat it gently to 185°F (85°C). Stir occasionally to prevent scorching.
Once it reaches the temperature, remove from heat and let it cool to about 100-110°F (37-43°C).

2. Add Starter Culture

In a small bowl, mix 2 tablespoons of warm milk with the skyr or Greek yogurt starter until smooth.
Add the mixture back to the pot and stir well.

3. Add Rennet (Optional)

Dissolve the rennet in 1 tablespoon of water and stir it into the milk. This step helps thicken the skyr but is not mandatory.

4. Incubate

Pour the milk into a container or keep it in the pot. Cover with a lid or plastic wrap and place it in a warm spot.
Let it ferment for 12-24 hours. A consistent temperature of about 100°F (37°C) is ideal. You can use an oven with the light on, a yogurt maker, or a warm water bath.

5. Strain

Once the skyr has set, line a strainer with cheesecloth and pour the mixture into it. Let it drain for several hours or until it reaches your desired thickness.
Save the whey (liquid) for smoothies, baking, or cooking.

6. Chill and Serve

Transfer the skyr to a container and refrigerate for a few hours before eating. Enjoy it plain, or add sweeteners, fruits, or nuts.

Tips

For an authentic taste, use a skyr starter if available (from store-bought skyr).
If you want extra creamy skyr, use whole milk or add a little cream.
The rennet is optional but helps give a firmer, traditional texture.

Making skyr takes some time, but the results are worth it for a delicious, protein-packed treat!

I wanted a delicious vanilla version:

I want to add vanilla bean and a bit of sweetness (about 6 grams per serving). Please update recipe

So it gave me a recipe:

Here's the updated recipe with vanilla bean and sweetness added:

Ingredients

4 cups (1 liter) skim milk (or whole milk for creamier skyr)
1-2 tablespoons skyr or plain Greek yogurt (as a starter culture)
1/8 teaspoon rennet (optional, for better texture)
1 vanilla bean (or 1 teaspoon pure vanilla extract)
6 grams sugar or sweetener of choice per serving (about 36 grams for 6 servings)
A thermometer
Cheesecloth or a fine strainer

Instructions

1. Heat the Milk

Pour the milk into a pot. Split the vanilla bean lengthwise, scrape out the seeds, and add both the seeds and pod to the milk.
Heat gently to 185°F (85°C), stirring occasionally to prevent scorching. This step infuses the milk with vanilla flavor.
Remove from heat, let it cool to 100-110°F (37-43°C), and remove the vanilla pod.

2. Add Starter Culture

In a small bowl, mix 2 tablespoons of warm milk with the skyr or Greek yogurt starter until smooth.
Add the mixture back to the pot and stir well.

3. Add Sweetener and Rennet (Optional)

Stir in the sugar or sweetener. Ensure it dissolves completely.
If using rennet, dissolve it in 1 tablespoon of water and stir it into the milk.

4. Incubate

Pour the milk into a container or leave it in the pot. Cover with a lid or plastic wrap and place it in a warm spot.
Let it ferment for 12-24 hours. Keep the temperature consistent at about 100°F (37°C). Use an oven with the light on, a yogurt maker, or a warm water bath.

5. Strain

Once the skyr has set, line a strainer with cheesecloth and pour the mixture into it. Let it drain for several hours until it reaches your desired thickness.
Save the whey for smoothies, baking, or cooking.

6. Chill and Serve

Transfer the skyr to a container, mix well, and refrigerate for a few hours before serving. If using vanilla extract instead of a vanilla bean, stir it in after straining.
Enjoy your skyr plain or with additional toppings like fruit or nuts!

Notes

Adjust sweetness to taste if you prefer less or more than 6 grams per serving.
Vanilla extract is added after straining to preserve its flavor, but vanilla beans infuse the milk during heating for a richer taste.

This version has a touch of sweetness and a fragrant vanilla note, perfect for a balanced and delightful treat!

Oops, I didn't follow the instructions exactly:

I didn't add the pod..

No problem, it said, and updated recipe:

Got it! Here's the revised recipe excluding the vanilla pod:

Ingredients

4 cups (1 liter) skim milk (or whole milk for creamier skyr)
1-2 tablespoons skyr or plain Greek yogurt (as a starter culture)
1/8 teaspoon rennet (optional, for better texture)
Seeds from 1 vanilla bean (or 1 teaspoon pure vanilla extract)
6 grams sugar or sweetener of choice per serving (about 36 grams for 6 servings)
A thermometer
Cheesecloth or a fine strainer

Instructions

1. Heat the Milk

Pour the milk into a pot. Add only the scraped vanilla bean seeds (not the pod).
Heat gently to 185°F (85°C), stirring occasionally to prevent scorching. This will incorporate the vanilla flavor into the milk.
Remove from heat and let it cool to 100-110°F (37-43°C).

2. Add Starter Culture

In a small bowl, mix 2 tablespoons of warm milk with the skyr or Greek yogurt starter until smooth.
Add the mixture back to the pot and stir well.

3. Add Sweetener and Rennet (Optional)

Stir in the sugar or sweetener. Ensure it dissolves completely.
If using rennet, dissolve it in 1 tablespoon of water and stir it into the milk.

4. Incubate

Pour the milk into a container or leave it in the pot. Cover with a lid or plastic wrap and place it in a warm spot.
Let it ferment for 12-24 hours. Maintain a consistent temperature of about 100°F (37°C) using an oven with the light on, a yogurt maker, or a warm water bath.

5. Strain

Once the skyr has set, line a strainer with cheesecloth and pour the mixture into it. Let it drain for several hours until it reaches your desired thickness.
Save the whey for smoothies, baking, or cooking.

6. Chill and Serve

Transfer the skyr to a container, mix well, and refrigerate for a few hours before serving. If using vanilla extract instead of vanilla seeds, stir it in after straining.
Enjoy your skyr plain or with additional toppings like fruit or nuts!

Notes

The vanilla seeds will distribute throughout the skyr, adding a subtle yet aromatic flavor.
Adjust sweetness to taste if needed.

This version keeps things simple, focusing on the seeds for vanilla flavor!

I then wanted to ask about adding the sugar but had a typo, which it interpreted as starter:

Can I add the star immediately after removing from heat?

It responded to the starter interpretation:

Yes, you can add the starter immediately after removing the milk from heat, as long as the temperature has cooled to about 100-110°F (37-43°C). Adding the starter at a higher temperature could kill the live cultures, preventing the skyr from fermenting properly.

To streamline the process:

After heating the milk to 185°F (85°C), let it cool naturally or in an ice water bath until it reaches 100-110°F.
Stir in the starter and any dissolved rennet or sweetener at this point.

This ensures the live cultures remain active and ready to ferment.

So I had to correct myself:

Sorry I meant the sugar

And it made the necessary adjustments:

Yes, you can add the sugar immediately after removing the milk from heat. It will dissolve more easily while the milk is still warm. However, let the milk cool to 100-110°F (37-43°C) before adding the starter, as high temperatures can harm the live cultures.

Adding the sugar right after heating simplifies the process without affecting the fermentation.

Makes sense. So I asked for an updated recipe:

Ok update recipe for sugar after taking off the cooktop

It did:

Here's the updated recipe with sugar added immediately after removing the milk from the heat:

Ingredients

4 cups (1 liter) skim milk (or whole milk for creamier skyr)
1-2 tablespoons skyr or plain Greek yogurt (as a starter culture)
1/8 teaspoon rennet (optional, for better texture)
Seeds from 1 vanilla bean (or 1 teaspoon pure vanilla extract)
6 grams sugar or sweetener of choice per serving (about 36 grams for 6 servings)
A thermometer
Cheesecloth or a fine strainer

Instructions

1. Heat the Milk

Pour the milk into a pot. Add the scraped seeds from the vanilla bean.
Heat gently to 185°F (85°C), stirring occasionally to prevent scorching.

2. Add Sugar

Remove the milk from the heat. Stir in the sugar while the milk is still warm, ensuring it dissolves completely.

3. Cool the Milk

Allow the milk to cool naturally or use an ice water bath until it reaches 100-110°F (37-43°C).

4. Add Starter Culture

In a small bowl, mix 2 tablespoons of the warm milk with the skyr or Greek yogurt starter until smooth.
Add the mixture back to the pot and stir well.

5. Add Rennet (Optional)

If using rennet, dissolve it in 1 tablespoon of water and stir it into the milk.

6. Incubate

Pour the milk into a container or leave it in the pot. Cover with a lid or plastic wrap and place it in a warm spot.
Let it ferment for 12-24 hours, maintaining a consistent temperature of about 100°F (37°C) using an oven with the light on, a yogurt maker, or a warm water bath.

7. Strain

Once the skyr has set, line a strainer with cheesecloth and pour the mixture into it. Let it drain for several hours until it reaches your desired thickness.
Save the whey for smoothies, baking, or cooking.

8. Chill and Serve

Transfer the skyr to a container, mix well, and refrigerate for a few hours before serving. If using vanilla extract instead of vanilla seeds, stir it in after straining.
Enjoy plain or with additional toppings like fruit or nuts!

Notes

Adding the sugar while the milk is warm ensures it dissolves evenly, giving the skyr a consistent sweetness.
Adjust sweetness to taste if needed.

This method integrates the sugar smoothly while maintaining an optimal fermentation process!

In the morning I went to check on my yogurt and found out it curded. I paniked:

Overnight the yogurt has separated a bit so that the way and the yogurt / cheese are distinctly visible. Is that normal? The pot was left in the oven turned off but with the light on maybe it was too hot?

It tried to calm me down:

Yes, it’s normal for the yogurt to separate into curds (yogurt/cheese) and whey, but it can sometimes indicate that the fermentation conditions weren’t ideal. Here’s what might have happened and how to adjust next time:

Why It Separated

Too High Temperature:
- The oven light might have made the environment too warm. Ideally, the temperature should stay between 100-110°F (37-43°C). Temperatures above 115°F (46°C) can cause the proteins to over-coagulate, leading to more separation.
Prolonged Fermentation:
- Fermenting for too long can increase separation. The process should take 12-24 hours; if your oven was too warm, it might have completed sooner.
Low Fat Content:
- Using skim milk (common for skyr) can result in more separation since it lacks fat to stabilize the mixture.

What to Do Now

Gently Stir: If the separation isn’t extreme, gently stir the yogurt and whey together for a creamier consistency.
Strain as Usual: If the separation is significant, pour the mixture into a cheesecloth-lined strainer to remove excess whey and thicken your skyr.

How to Adjust Next Time

Check the Temperature:
- Use a thermometer to monitor the temperature inside the oven with the light on. If it’s above 110°F (43°C), consider alternative methods like a yogurt maker or wrapping the pot in towels for insulation.
Reduce Fermentation Time:
- Check the skyr around 12 hours. If it looks set, strain it immediately.
Try Whole Milk:
- Using whole milk can result in a creamier texture with less separation.

Separation isn’t a failure—it’s just part of the process and can often lead to an even thicker, creamier skyr once strained.

I have made yogurt in the past, and it never curded, so I was freaking out and probably exaggerating:

It curded so much that I made cheese. After 30 minutes of straining, there's about 1.5 Sharon cups of yogurt left

It tried to save "what's left":

It sounds like your skyr fully curdled into a cheese-like consistency! This is likely due to the heat being too high during fermentation, causing the milk proteins to over-coagulate. While it’s not the intended result for skyr, it’s a happy accident—you’ve essentially made a soft fresh cheese (similar to quark or farmer’s cheese). Here's what you can do:

What Happened

Too High Fermentation Temperature: The oven light likely made the environment warmer than ideal (above 115°F/46°C), speeding up protein coagulation.
Extended Straining: This reduced moisture content significantly, creating a dense texture more like cheese than skyr.

What to Do With It

Use It as Cheese:
- Mix with salt, herbs, or garlic for a savory cheese spread.
- Sweeten it slightly with honey or maple syrup for a creamy dessert spread.
- Use it as a filling for blintzes, pierogi, or pastries.
Adjust the Consistency:
- If you’d like it closer to yogurt, whisk in some reserved whey until it’s smoother.
Enjoy It as Is:
- Spread it on toast, crackers, or add it to salads.

How to Avoid This Next Time

Control the Fermentation Temperature:
- Measure the oven light temperature beforehand. If it’s too warm, turn off the light and insulate the pot in towels instead.
- Alternatively, place the pot in a warm water bath to maintain a more stable temperature.
Monitor Fermentation Time:
- Check the mixture after 8-12 hours to see if it’s set and strain as needed.
Consider Using a Yogurt Maker:
- These devices maintain the perfect temperature for fermentation and reduce the risk of overheating.

This cheese is a wonderful result in its own right, and with a few tweaks next time, you'll be back on track for silky skyr! Let me know how you decide to use your homemade cheese.

Not very successfully, I thought:

Herbs and garlic with vanilla and sugar?

It responded:

Ah, fair point! With vanilla and sugar already in your "cheese," savory additions like garlic and herbs would definitely clash. Instead, focus on sweet applications or neutral adjustments. Here are some ideas tailored to the vanilla-sweet flavor base:

Sweet Applications

Breakfast Spread:
- Mix with a little more sugar or maple syrup. Spread on toast, bagels, or pancakes.
Dessert Filling:
- Use as a filling for crepes, tarts, or Danish pastries. Add fruit (like berries or banana) for extra flavor.
Dip or Spread:
- Add a touch of cinnamon, nutmeg, or lemon zest (if it works with your preferences) to complement the vanilla flavor.
Cheesecake Base:
- Use the cheese in place of cream cheese for a light and airy cheesecake.

Neutral Adjustments

If the sugar and vanilla flavor are mild, you can transform the cheese into something more versatile:

Balance the Sweetness:
- Whisk in a pinch of salt to tone down the sweetness and make it more neutral.
Savory Salvage (if sweetness is subtle):
- Add a tiny amount of lemon juice to neutralize the vanilla. Then mix with herbs or spices for a dip or spread.

Since it already has a sweet profile, leaning into desserts or breakfast ideas is likely your best bet! Let me know which direction you’d like to go, and I can refine ideas further.

I then decided to put the whatever-came-out in a container, and when I tasted it, it was actually the right texture and delicious. I may have overdone it with the culture (rennet). I said:

Actually, once I put it in a serving tool, it came out well, just very consistent/thick in texture.. I think the over curding and consistency may have been because I added too much rennet to it. (1/4 teaspoon)

We were troubleshooting, it said:

That makes sense—1/4 teaspoon of rennet is quite a bit for a small batch like this. Rennet is very potent, so even a few drops can significantly impact the texture. For skyr, using around 2-3 drops or 1/16 teaspoon (if measuring is possible) is usually sufficient.

It sounds like you still ended up with a great result, albeit much thicker! You could adjust the amount of rennet next time for a creamier, more traditional skyr consistency. Would you like tips for incorporating less rennet into future batches?

Only, I used powdered rennet:

it was powder form not drops

Now everything was resolved:

Ah, powdered rennet explains it! Even in powdered form, 1/4 teaspoon is a relatively high amount for small batches of skyr. Typically, you’d use a pinch (about 1/32 teaspoon) or dissolve a small portion in water and use just a few milliliters of that solution. Adjusting the amount will help avoid over-curding next time. Would you like a detailed breakdown for using powdered rennet in small-scale recipes?

So I asked for the recipe for easy copy, and here it is:

Servings: 4

Calories per Serving: ~120

Time to Make: ~24 hours (including fermentation and straining)

Homemade Vanilla Skyr (Icelandic Yogurt)

Ingredients:

4 cups (1 liter) skim milk (or whole milk for creamier skyr)
1-2 tablespoons skyr or plain Greek yogurt (as a starter culture)
1/32 teaspoon powdered rennet (optional, for better texture)
Seeds from 1 vanilla bean (or 1 teaspoon pure vanilla extract, added after straining)
24 grams sugar (6 grams per serving)
A thermometer
Cheesecloth or a fine strainer

Instructions:

Heat the Milk
- Pour the milk into a pot and add the scraped vanilla bean seeds. Heat gently, stirring occasionally, until the milk reaches 185°F (85°C). This helps denature the proteins for a better set.
Sweeten the Milk
- Remove the milk from the heat and stir in the sugar while it’s still warm, ensuring it dissolves completely.
Cool the Milk
- Allow the milk to cool to 100-110°F (37-43°C). Speed up cooling by placing the pot in an ice water bath if needed.
Add Starter Culture
- In a small bowl, mix 2 tablespoons of the warm milk with the skyr or Greek yogurt starter until smooth. Stir this mixture back into the pot of milk.
Add Rennet (Optional)
- Dissolve the powdered rennet in 1 tablespoon of water and stir it into the milk. This step ensures a thicker, creamier texture but can be skipped if preferred.
Incubate
- Pour the milk into a container or leave it in the pot. Cover with a lid or plastic wrap and place in a warm spot (like an oven with the light on or a yogurt maker). Let it ferment for 12-24 hours, maintaining a temperature of about 100°F (37°C). Check after 12 hours for set consistency.
Strain
- Once the skyr has set, line a strainer with cheesecloth and pour the mixture into it. Let it drain for 30 minutes to a few hours, depending on your desired thickness. Reserve the whey for other uses if desired.
Add Vanilla Extract (If Using)
- If using vanilla extract instead of vanilla bean seeds, stir it in after straining.
Chill and Serve
- Transfer the skyr to a container and refrigerate for a few hours before serving. Enjoy it plain or with your favorite toppings like fresh fruit, granola, or a drizzle of honey.