Yogurt making and filtering the whey
Filtering the whey

Sadly my previous yogurt developed a mould a week after making so I landed up buying some for the interim. However, on my shopping trip, I discovered Skyr (pronounced skeer). I’d had some Icelandic yogurt before but it turned out, it wasn’t actually from Iceland. This stuff is actually from the beautiful country with live cultures that apparently have been passed from generation to generation. Now I’m going to try and make some myself.

Ingredients

  • 100g Skyr
  • 1L Milk (I used full just for taste, but skimmed would be more authentic)

Method

I have now a digital thermometer which has made the whole process a lot easier.
In a slow cooker, pour all the milk and turn on the heat. Dangle the probe into the liquid and cover the cooker. The milk needs to reach 85°C as this kills any existing bacteria.
Once the heat hits 85°C, switch off the slow cooker and leave the milk to cool to 45°C. This takes quite a while and one of the nice things about making yogurt is that you can be involved and then walk away for a while.
Once the milk has cooled, carefully remove the skin that has formed and discard it. Then draw a couple of glasses of milk and pour into a mixing bowl. It’s important not to spend too long doing this because you don’t want the milk to cool right down, it needs to stay warm.
In the mixing bowl, add the Skyr (or other live yogurt) and stir it up. Add this back to the milk and gently stir. There might be some milk hardened on the base of the pan so be careful not to mix this in.
Wrap the slow cooker up with several towels and leave overnight for 10-12hrs. Again, it needs to be warm, but not switched on.
In the morning, you should have yogurt. Carefully remove the yogurt from the slow cooker pan, trying not to disturb any hard bits at the bottom. At this point, you could just blend it up and store it in the fridge, but if you prefer a thicker and less tart tasting yogurt, it needs filtering.
I used a funnel and coffee filter papers to run the yogurt through. The longer it strains, the thicker the yogurt. I tend to leave it an hour. Once this is done, the yogurt needs transferring from the filter paper to your storage container. Give it a brisk stir and then chill.
The liquid that has strained off is whey and whey is nutritiously rich so use it in a smoothie or something. I’ve used it in bread recipes, replacing the water with whey and you end up with a glorious brown coloured, light bouncy loaf. Definitely worth trying.

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