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Skyr Recipe Instant Pot

Skyr Recipe Instant Pot

This skyr recipe Instant Pot method makes thick, creamy Icelandic-style skyr at home with milk, yogurt starter, and a small amount of rennet. The Instant Pot handles the warming and incubation, while chilling and straining give the skyr its thick, spoonable texture.
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Prep Time 15 minutes
Cook Time 20 minutes
Incubation Time 5 hours
Total Time 14 hours
Servings: 7 Cups
Course: Breakfast
Cuisine: Icelandic
Ingredients Equipment Method Notes

Ingredients
  

  • 1 gallon 3.8 L pasteurized skim or low-fat milk
  • 1/4 cup plain yogurt with live and active cultures
  • 7 drops single-strength liquid rennet
  • 1/4 cup cool non-chlorinated water
  • 1 –2 tablespoons vanilla extract optional
  • Honey maple syrup, or another sweetener, optional
  • Fresh berries sliced fruit, nuts, or granola for serving

Equipment

  • 6-quart or larger Instant Pot with a Yogurt function
  • Digital kitchen thermometer
  • Small mixing bowl
  • Whisk
  • Large spoon or ladle
  • Fine-mesh strainer, yogurt strainer, or cheesecloth
  • Large bowl for collecting whey
  • Clean storage containers

Method
 

  1. Warm the milk: Pour the milk into the clean Instant Pot insert. Select the Yogurt function and use the appropriate Boil setting if your model has one. Heat the milk to about 190°F (88°C) and verify the temperature with a thermometer.
  2. Cool the milk: Remove the inner pot from the Instant Pot and let the milk cool to about 105–110°F (40–43°C). Stir gently from time to time so the temperature drops evenly.
  3. Mix the starter: Place the yogurt starter in a small bowl. Add a little of the warm milk and whisk until completely smooth.
  4. Add the starter: Pour the starter mixture back into the milk and whisk gently until it is evenly distributed.
  5. Prepare the rennet: Stir the liquid rennet into the cool water. Do not add concentrated rennet directly to the milk.
  6. Add the rennet: Pour the diluted rennet into the milk while whisking gently for about 20–30 seconds.
  7. Incubate: Put the inner pot back into the Instant Pot, close the lid, and select the Yogurt function. Set the incubation period for about 5 hours.
  8. Check the set: At the end of incubation, the mixture should look set rather than liquid, with some whey visible around the edges.
  9. Chill: Cover the pot and refrigerate the yogurt until thoroughly cold. Overnight works particularly well when you want to separate the chilling and straining steps.
  10. Strain: Transfer the chilled yogurt to a yogurt strainer or cheesecloth-lined fine-mesh strainer. Refrigerate while it drains until the skyr reaches the thickness you prefer.
  11. Smooth the skyr: Transfer the strained skyr to a bowl and whisk it gently until creamy. If it is thicker than you like, stir in a small amount of reserved whey.
  12. Sweeten if desired: Add vanilla, honey, maple syrup, or fruit according to how you plan to serve it.
  13. Serve cold: Spoon the finished skyr into bowls and top with berries, granola, nuts, seeds, or a small drizzle of honey.

Notes

How to Serve Instant Pot Skyr

Keep the finished skyr cold and serve it simply.
Try it with:
  • Fresh strawberries or blueberries
  • Banana slices
  • Granola
  • Chia seeds
  • Chopped almonds or walnuts
  • Honey
  • Maple syrup
  • Homemade fruit compote
Because skyr is naturally thick after straining, it also works well as a creamy base for breakfast bowls and simple sauces.

Storage

Store homemade skyr in a clean, covered container in the refrigerator. Use clean utensils when serving and follow your starter, milk, and equipment manufacturer's food-safety guidance.