How To Cold Start Skyr In The Instant Pot

Follow this simple tutorial to make delicious creamy Icelandic style Skyr in the Instant Pot using the cold start method.  It couldn’t be easier. 

Growing up, I didn’t get why people liked yogurt.  Either my palate was not quite refined enough or I had not found the right yogurt. 

I later discovered the different styles of yogurts made with high quality ingredients and really loved the thick and creamy varieties like Greek yogurt and Skyr.  I also learned how easy it is to make them at home with one of my favorite kitchen appliances: the Instant Pot.

Skyr is a Scandinavian cultured diary product traditionally made with fat-free or skim milk and often served with cream (yum!).

It is similar to yogurt but technically a soft cheese due to rennet being a key ingredient. It is so similar to yogurt in texture and flavor that it is often referred to as a yogurt in the U.S.

The best type of milk to use for this recipe

As mentioned above, Skyr is traditionally made with skim milk, but any type of cow’s milk may be used in this tutorial.  I prefer to use whole milk when I make it and you can do the same if you would like.

For this cold start method: In addition to milk, (skim, 2%, or whole) the milk must also be one of either:

-Pasteurized

-Ultra-pasteurized

-Ultra filtered

What type of yogurt starter and rennet should I use?

It is common to find skyr ‘yogurt’ on most grocery store shelves these days and that is best to use as your starter culture.  Just make sure you are using a plain flavor, free from any common thickeners (guar gum, cornstarch, etc) 

Rennet can be purchased in liquid form or tablets, (A future post will show how to make your own!). It can also be in animal or vegetable form, both will will work fine. If using tablets, use only a 1/4 tablet for a half gallon of milk.

If you cannot find Skyr locally to you, I have experimented with using a plain yogurt with the addition of rennet and was happy with the results.  

How long should I let my yogurt culture for?

This is a personal choice based on how sour you like your yogurt. 8 hours is the absolute minimum and can go on up to 24 hrs. I recommend at least 12 hours to give sufficient time for the milk to coagulate.  

You could always take a peek at 8 hours if you are worried about the sourness level or be sure the milk has coagulated.  The instant pot will keep the temp at the correct 110°F level after your close the lid.  

What can I do with the leftover whey?

There are many uses for leftover whey so experiment with a few of the uses before pouring it out!  Whey also will last up to 6 months in the refrigerator, so I suggest putting the date on it if you think you may not use it up in the coming weeks.  

• Water replacement for baking – This is my favorite way to use whey.  It uses the most at once and makes a nice tender baked good.  
• Stock replacement – I have not used this yet but this may be another great way to use up a lot at once.  I would probably start with replacing a small portion of stock to see if you like it.
• Homemade sodas- use as a ferment starter similar to water kiefer.
• Ferment starter for pickles, vegetables etc.

Why don’t I need to heat to milk to 180 degrees first?

Most yogurt recipes require you to heat the milk to 180 degrees then letting it cool to 110-115 degrees before adding the starter culture.  This is to ensure there is no competing bacteria left in the milk when you are inoculating it with yogurt cultures.  Since you are starting the milk that is already pasteurized, this can be skipped.

Heating the milk before will also help create a thicker consistency for unstrained yogurt recipes. Skyr is strained as the final step – so this will ensure a thick consistency.

Tips

• Make sure everything is clean.
• Vegetable or animal rennet may be used.  They will both perform the same.
• Do not be tempted to put more starter yogurt in than necessary.  This risks overcrowding of beneficial bacteria.
• I recommend removing the silicone ring on the Instant Pot lid.  If you don’t you risk imparting past dinner flavors in your Skyr!

Tools and ingredients you will need

Instant Pot with yogurt setting

Fine mesh strainer

Flour sack towels, cheesecloth, or something similar

Mixing bowl

Spatulas

Skyr

Milk

Rennet

How to cold start Skyr in the Instant pot 

Ensure Instant Pot and utensils are clean. 

Use hot soapy water to wash everything if necessary.  Remember to remove inner silicone ring and set aside.

Add milk to instant pot

Add starter skyr to pot using a whisk to incorporate.  You could also use a separate bowl with a small amount of milk to do this if desired.

In a separate bowl, add 3 drops of liquid rennet to 2 TBSP of filtered water. Add this to the Instant Pot.

Press YOGURT button to NORMAL.  Set your desired time (8-24HRS).

Leave to inoculate.

When finished, strain reserving the whey 

Transfer strained Skyr to a separate container to refrigerate and enjoy!

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