Instant Pot: Authentic Icelandic Skyr
Skyr (pronounced “skeer”) is Iceland’s traditional thick-cultured dairy product, a 1,000-year-old food that has become one of the most successful “ancient food” stories in modern retail. Icelandic Skyr is NOT yogurt at all—it’s a fresh acid-set cheese made by fermenting skim milk with Icelandic Heritage specific bacterial cultures and then straining away the whey, producing a product so thick you can turn the container upside down without it falling out, yet so smooth it melts on the tongue.
Origin: Iceland (brought by Norse settlers, ~874 Add; Scandinavian roots ~1,000+ years old)
Fermentation time: 4-6 hours 104-109°F, then overnight straining
Difficulty level: Intermediate (requires temperature control)
Taste profile: Extremely thick, creamy, mildly tangy—less sour than Greek yogurt with subtle sweetness
Protein content: ~11g per 100g (2-3x more than regular yogurt)
Instant Pot: Authentic Icelandic Skyr
Skyr (pronounced “skeer”) is Iceland’s traditional thick-cultured dairy product, a 1,000-year-old food that has become one of the most successful “ancient food” stories in modern retail. Icelandic Skyr is NOT yogurt at all—it’s a fresh acid-set cheese made by fermenting skim milk with Icelandic Heritage specific bacterial cultures and then straining away the whey, producing a product so thick you can turn the container upside down without it falling out, yet so smooth it melts on the tongue.
Origin: Iceland (brought by Norse settlers, ~874 Add; Scandinavian roots ~1,000+ years old)
Fermentation time: 4-6 hours 104-109°F, then overnight straining
Difficulty level: Intermediate (requires temperature control)
Taste profile: Extremely thick, creamy, mildly tangy—less sour than Greek yogurt with subtle sweetness
Protein content: ~11g per 100g (2-3x more than regular yogurt)
Open in Cookpad AppSteps
- 1
Heat the Milk:
Pour the skim milk into your IP and use the "Yogurt" button. What you want to see is the word "BOIL". This will heat the milk to 82-85°C (180-185°F), stirring occasionally to prevent scorching. Hold at this temperature for 5 minutes. This step denatures whey proteins, which dramatically improves the final texture—making your Skyr smoother and allowing it to hold more moisture even after straining.
- 2
Cool to Fermentation Temperature:
Cool the milk to 104 -109°F. This is the critical temperature range where the thermophilic bacteria in your starter thrive. Use your thermometer—precision matters here! Too hot (above 109°F) kills the cultures; too cool (below 104°F) produces a weak, slow fermentation. (I will place the Instant Pot into a clean sink filled with cold water while constantly stirring and checking the temperature until it reaches 108°F).
- 3
Inoculation:
Whisk the Skyr starter into a small cup of the warm milk until completely smooth. Pour this mixture into the Instant Pot and whisk gently to distribute evenly. Try not to make foamy/frothy. Add 4 drops of liquid animal rennet diluted in 1 tablespoon of cool water, stirred in gently for 30 seconds.
- 4
Fermentation at 104 -109°F for 6 Hours:
Close the Instant Pot with either its lid or you can use a glass lid. Press your "Yogurt" button again until is says 6 hours. Alternatively, you can manually set the temperature to 104 -109°F. (Depending on the model of Instant Pot you have). I usually like to use the "Sous Vide" button because it allows me to set the temperature and duration manually.
- 5
IMPORTANT: Do not disturb the milk during fermentation. After 4-6 hours, check: the milk should have set into a soft, jiggly curd similar to panna cotta. It may have a thin layer of whey on top—this is normal and expected.
- 6
Strain the Whey (4-12 Hours)
This is the step that transforms yogurt into skyr. Line your fine mesh strainer with 2-3 layers of cheesecloth and set it over a large bowl to catch the whey. Gently pour or ladle the set curd into the lined strainer.Refrigerate the entire straining setup and let the whey drain for 4-12 hours. The longer you strain, the thicker your Skyr becomes.
See next step for a thickness guide.
- 7
Straining goals: Used for different purposes and recipes-
*4 hours: Thick, creamy, similar to commercial Siggi’s.
*8 hours: Very thick, scoopable, approaching cream cheese consistency.
*12+ hours: Extremely dense, almost spreadable—traditional consistencyNote:
You’ll lose roughly half the volume as whey.
- 8
Let me know if you like this IP recipe.
❤️ Góð Matarlyst! (Bon Appétit)
Tips
These culturally significant strains, passed down through generations of Icelanders, impart unique taste and texture to our Icelandic yogurt: S. thermophilus, L. bulgaricus, Bifidobacterium, L. acidophilus, L. paracasei.
Don’t Waste the Whey!
The whey you strain off is protein-rich and has many uses:
* Add to smoothies for extra protein
* Use as liquid in bread baking
* Use as the liquid in pancake or waffle batter
* Drink it straight (traditional in Iceland—called “Mysingur”)
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