Organic Skyr Yoghurt Starter Culture

£9.50

If you’re looking for a low fat, high-protein source of fermented dairy, you’d do well choosing our organic skyr yoghurt starter. Skyr is an Icelandic dairy product, and it’s been a provision of Icelanders for nearly 1,000 years. Similar to Greek yoghurt, it is a thick and rich dairy product that is more similar in texture to creme fraiche or a soft cheese than it is yoghurt. High in protein and low in sugar and fat, skyr has quickly become a popular product on the supermarket shelves.

In stock

Organic Skyr Yoghurt Starter

If you’re looking for a low fat, high-protein source of fermented dairy, you’d do well choosing our organic skyr yoghurt starter. Skyr is an Icelandic dairy product, and it’s been a provision of Icelanders for nearly 1,000 years. Similar to Greek yoghurt, it is a thick and rich dairy product that is more similar in texture to creme fraiche or a soft cheese than it is yoghurt. High in protein and low in sugar and fat, skyr has quickly become a popular product on the supermarket shelves.

Traditionally skyr is made using a fairly complex method of heating milk to scalding point and then keeping it there for 15-20 minutes. Often rennet is also added. For the inexperienced, heating the milk this way can often lead to it burning and ruining the taste of the skyr. We have tried to simplify the method for making skyr with our organic skyr yoghurt starter culture. It will require a yoghurt maker, but results are consistent and still produce an excellent result. We hope you will love it as much as we do.

 

 

Ingredients:

Organic Skyr Yoghurt Culture.

Shelf Life:

2 Years.

Storage:

Store at room temperature.

Allergens:

Contains milk (from cows).

4 Questions about Organic Skyr Yoghurt Starter Culture

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  1. Allie Ruth Crowley-Wilkinson says:

    Could you tell me whether this (a) needs to be made wish low fat milk and (b) is it an heirloom culture? Thanks. (I also couldn’t find it under Dairy Starters, there are only a couple of your wide range of dairy cultures showing under the dairy starter menu so I came across this one by accident under ‘related products’ when browsing the store and had already placed my order for the only two showing there which is a shame as I’d have ordered some of the others like the filmjolk if I’d seen them in the dairy starter section!)

  2. Carole says:

    Hi, is this suitable to use in a multi cooker with a yoghurt programme?

    1. Lisa Hillyer says:

      Hi Carole, yes this would be fine to use with our yoghurt cultures. We use Instapots to manufacture ours 🙂

  3. Caroline says:

    Hi, can i culture non dairy milks using this culture?

    1. Lisa Hillyer says:

      Hi Caroline, unfortunately these cultures only work best with animal milks. We do have a vegan yoghurt starter but this works best with soya milk not other plant based milks. Thanks Lisa

  4. Deborah Evans says:

    Hi could you tell me if your Skyr yoghurt culture has the live bacteria in for gut health?

    1. hungrycloud says:

      Yes all of yoghurts contain live bacteria.

Customer Reviews

Based on 2 reviews
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Carol M
So delicious

If you’re not a fan of plain yoghurts because you find them a little too tart, then try this one. It’s mild tasting and so creamy; more like crème fraiche. When strained it is similar to a cream cheese. I’ve often served it to friends with a dessert instead of whipped cream and they have been surprised to discover it’s actually yoghurt, and even more surprised to discover I made it myself!

I use a Lakeland yoghurt maker on the pre-set programme of 42 deg C for 8hrs, although it takes up to 16hrs when starting a new batch from the starter straight from the packet. I use 1 litre of UHT milk (avoids heating and cooling time) and add 3 rounded tbsps of powdered milk for extra creaminess and thickness - add about half a cup of yoghurt from my previous batch and in the morning I have another batch of deliciousness. We have it every morning with fruit and granola and it’s like eating pudding for breakfast - a guilty pleasure you don’t have to feel too guilty about!,

G
Geoff Handley
It did what you say!

Best yoghurt we have made. I am writing this well over a year after buying the starter and it is still going strong. Use a Lakeland yoghurt maker to heat it for 10 hours and then 12 hours in a sieve produces a lovely mild flavoured yoghurt with a thick texture.

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