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Thick, protein-rich Icelandic skyr. Made at home, batch after batch.
$10.99
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“Very easy to use, set it on my counter and had a beautiful flavored yogurt. Have already made three batches half a gallon each. I strain mine through a cheese cloth for a thicker consistency.”
Ashley C. · Skyr customerReal kitchens. Real homemade yogurt. A look inside our Cultures for Health yogurt community. Join in with an heirloom culture, a simple countertop routine and expert help whenever you need it.
EVERY CULTURE WE MAKE IS FOOD-SAFETY TESTED.
A MOM'S REASON. OUR STANDARD SINCE 2002.
Cultures for Health was founded in 2002 by a single mom who wanted to feed her children the best food she could.
That care still shapes what we make. Food-safety testing is a meaningful investment, and one we keep making for the families who bring our cultures home.
Start something good in your kitchen →
From packet to proud-of-it.
Skyr cultures at room temperature. Activate your first packet with cold milk; later batches use saved skyr, warmed milk and rennet.
Mix one packet into 1 cup of cold pasteurized whole milk. Cover and culture at 70°–77°F, checking for a set after 12 hours and up to 48 hours total.
For later batches, warm 2 quarts milk to 90°F, add the dissolved rennet and ½ cup saved skyr, then culture at 70°–77°F for 12–18 hours until set.
Cover with a tight lid and refrigerate at least 6 hours. Strain through cheesecloth for the thickest consistency, and reserve ½ cup for your next batch.
ONE BATCH. THREE WAYS TO ENJOY IT.
From a thick bowl with berries to dressings and baking, here are three recipes from our kitchen:
01Strain your homemade yogurt for this lemon, honey and mint frozen treat. Follow the recipe for the thicker texture it needs.
Get the recipe →
02Soaking rolled oats in fresh homemade skyr yields an exceptionally tender, hearty breakfast muffin.
Get the recipe →
03A spoonful of skyr makes a thick, bright dressing that clings to every leaf.
Get the recipe →A little reassurance goes a long way.
Get started with 60-day, no-hassle returns. And whenever you have a yogurt question, our on-staff fermenters are here to help. Next week, next month, or next year.
See our guarantee →Skyr Yogurt Starter Culture$10.99
United States United StatesFortunately, this came with 2 packages of culture. I attempted with the first packet, but found that the bottom of the packet was not sealed or had torn. It didn't look like any of the culture had spilled out, so I thought I'd give it a shot. Unfortunately, nothing happened. I plan on giving the 2nd package a go in a couple weeks. Really want this to work as my wife and I fell in love with skyr while in Iceland for our honeymoon! Hopefully I'll be able to update this review with any progress!
We’re so sorry to hear about your experience, Gina! Our Customer Experience team will reach out to you shortly about your concern.
United StatesI love this versatile yogurt, it's so mild I can use it for cooking, baking, and I even make it with half and half and strain it until it makes an easy spreadable cheese
Hi Elena! We are so glad you are loving our Skyr Yogurt Starter!
Very easy to use, set it on my counter and had a beautiful flavored yogurt. I had to leave mine out for 48 hours have already made three batches half a gallon each. I strain mine through a cheese cloth for a thicker consistency.
Hi Ashley, thank you for the review! Glad to hear the yogurt turned out well. If you are up for it and feel comfortable, tag us on social media, we would love to see your delicious creation!
It didn't turn out as I expected, based on buying the "Icelandic Skyr" yogurt. It is fine if you are wanting a soft cheese, like cream cheese.
Before you start.
Two packets of Skyr yogurt starter culture and instructions. Start with one packet and store the other in the freezer for later.
Technically it's a fresh Icelandic cheese, which is why it's so thick. In the U.S. it's sold and eaten like yogurt, usually with berries, jam or other sweet toppings.
No. Skyr cultures at 70°–77°F on your countertop, so you only need a spot that holds that range.
No. Activate the first packet in 1 cup of cold pasteurized whole milk. Later batches use ¼ rennet tablet dissolved in ¼ cup cold water for 2 quarts of milk.
Mix one packet into 1 cup of cold pasteurized whole milk. Cover and culture at 70°–77°F. Check after 12 hours, and continue checking up to 48 hours total until set. Cover and refrigerate at least 6 hours, then save ½ cup for the next batch.
The guide calls for pasteurized whole milk and avoiding ultra-pasteurized or UHT. Skyr is often made with skim milk; the rennet is what creates the thickness.
Reserve ½ cup of finished skyr to start the next 2-quart batch. If a batch doesn't set, the guide says to repeat the activation steps using 1 Tbsp of your previous batch in 1 cup of milk.
Organic milk and dehydrated live cultures. Contains milk. Manufactured in a facility that also produces products containing soy and dairy. Labeled gluten-free and non-GMO.
Keep unused packets in the freezer and use them by the date on the bag.
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