Buttermilk Skyr (Icelandic yogurt)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 199.4
  • Total Fat: 4.2 g
  • Cholesterol: 27.1 mg
  • Sodium: 236.8 mg
  • Total Carbs: 23.6 g
  • Dietary Fiber: 0.0 g
  • Protein: 16.2 g

View full nutritional breakdown of Buttermilk Skyr (Icelandic yogurt) calories by ingredient


Introduction

Skyr made with 1% milk and powdered buttermilk Skyr made with 1% milk and powdered buttermilk
Number of Servings: 6

Ingredients

    1 C Bob's Red Mill Powdered Buttermilk
    1/2 Gallon 1% Milk
    1 rennet tablet
    4 T skyr (Siggi's or other Icelandic yogurt)

Tips

The yogurt cultures between 6 - 12 hours. The longer it cultures, the tangier it will be. Yield varies with draining time. The longer it drains, the thicker the yogurt, but there will be less of it. Can also be made without the buttermilk. (I like the flavor and extra protein it brings.) The sugar content will be less, as the yogurt bacteria will consume much of the sugar in the culturing process.


Directions

Pour 1% Milk in a large pot. Add powdered buttermilk. Heat milk to 180 degrees, stirring to prevent scorching. Remove from heat. Cool to 90 degrees.

Add rennet tablet to teaspoon of water. Whisk into cooled milk mixture. Whisk Icelandic yogurt into mixture. Cover and let set in warm place for 8-12 hours.

After 8-12 hours, drain whey from yogurt. Place in a colander lined with cheesecloth and let drain in refrigerator for 4-6 hours, pouring whey off every couple of hours.

Blend, then store in separate container. Add sweetener and flavor to taste. (basic = vanilla and Splenda) Can be used plain in place of cream cheese, depending on thickness.

Serving Size: Makes 6.5 6 oz servings

Number of Servings: 6.5

Recipe submitted by SparkPeople user TERRIBLEK.