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Is there such thing as a perfect food? Yes, and its name is Skyr

Do you like cheese? Do you like yogurt? Well if those two things got married and had a baby, that’s what Skyr would be.  I first came across it while reading about the history of vikings and the ancient settlers of Greenland. Skyr is what got them through the winter. It is still a very popular dish in Iceland and in recent years has started to become popular here in the states.

I came across a good recipe in dental school and I have been making it ever since. It is in my opinion, the single most efficient way to convert milk into food. It is extremely high in protein and contains essentially no fat if you use skim milk to make it. This recipe makes quite a bit, providing many excellent breakfasts and snacks throughout the week.  It takes a little practice to become a master Skyr-maker, but I hope that I can pass my eight years of Skyr making experience onto you.

I usually don’t like to make super long posts that require a lot of scrolling but I see no way around it with this labor of love. So here we go:


Ingredients you need to make Skyr:

  • 1 Gallon of milk
  • 4 tablespoons of Skyr as the starter (Siggi’s is a great brand that is common in the yogurt aisle)
  • 8 drops of liquid rennet or 1/2 a rennet tablet dissolved in water.
  • A thermometer, a large pot, a strainer, a stock pot, and cheesecloth.

Steps to make Skyr:

If you made it through all these instructions then congratulations, you have just unlocked a powerful tool for use on your easy to chew journey. This really is an important recipe for me, it helped ignite my love for cooking in a time when life was stressful. It helped me find a life long hobby/passion for cooking and cheese making.  One of the most remarkable things about life is that we can continuously try new things. If we try enough new things, eventually we find something we love and it changes who we are forever. Good luck, feel free to ask me in the comments if you run into any problems, I would be happy to troubleshoot you through the Skyr making process!


Easy To Chew is a food blog created by a dentist, a public health professional, and a registered dietitian. Their mission? To cook up delicious recipes  dedicated to those who are in need of foods which are easy to chew, easy to swallow, and easy to love!


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    This cheese/yogurt hybrid is perfect for breakfast or a snack. No chewing required.
    5 from 5 votes
    Print Pin Rate
    Course: Snack
    Prep Time: 20 minutes
    Cook Time: 1 hour
    Waiting/Culturing/Draining: 15 hours
    Servings: 8


    • Thermometer
    • Large pot
    • Stock pot
    • Cheesecloth


    • 1 gallon milk
    • 4 tablespoons Skyr from the store (Siggis is a great brand found in the yogurt aisle or the health food aisle)
    • 8 drops liquid rennet (or ½ a rennet tablet dissolved in a tablespoon of cool water)
    • heavy cream (as a topping)
    • white sugar (as a topping)


    • Heat the milk over medium heat while stirring constantly. Once the milk reaches 195°F, remove from heat. Let it cool until the milk reaches 110°F.
    • Mix the starter Skyr with 1/4 cup of the hot milk, then pour the mixture into the pot of milk while stirring.
    • Add the rennet while stirring gently.
    • Cover the pot and wrap in a towel. Let it sit on the counter for 12 hours.
    • Cut the curd into 1 inch cubes. Put the curds in a colander lined with cheese cloth, which is placed inside a large stock pot. Wrap the cheesecloth around a spoon so that you can lift it up. Place the spoon and cheesecloth on the rim of the stock pot and let it drain while in the fridge for 2-3 hours.
    • Take out the Skyr, stir until your desired consistency and texture is reached
    • Top with heavy cream and sugar.
    Tried this recipe?Mention @easy2chew or tag #easytochew!

    “Greenland cows, sheep, and goats were used mainly for milking rather than for meat. After the animals gave birth in May or June, they yielded milk just during the few summer months. The Norse then turned the milk into cheese, butter, and the yogurt-like product called skyr, which they stored in huge barrels kept cold by being placed either in mountain streams or in turf houses, and they ate those dairy products throughout the winter.”

    -An excerpt, from Jared Diamond’s New York Times Bestselling book: Collapse, discussing the ancient Norse civilizations of Greenland and their practice of making Skyr.

    For all intents and purposes, Skyr is a cheese. The cheese making process maximizes the amount of protein present, which makes Skyr significantly higher in protein than other dairy products.

    • Skyr contains 11 grams of protein per 100 grams
    • Greek yogurt contains 7 grams of protein per 100 grams
    • Whole milk contains 3.2 grams of protein per 100 grams

    Skyr also contains significant amounts of phosphorus, riboflavin, and Vitamin B-12.

    Rennet is magic. It is an enzyme derived from cow stomachs that curdles the casein protein in milk. It is what separates the curds from the whey.  If cow stomachs gross you out, don’t worry, there are vegetarian based rennets that work just as well. This is my favorite brand of rennet. It’s made by the New England Cheesemaking Company. They are wonderful people, if you want to learn more about cheese making check out their website here.

    Buy rennet, learn to make your own cheese!

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    6 Responses

    1. Hello! I love this recipe. I have used Fairlife protein milk, whole milk and 2% milk; they all work well in this recipe.

      I am wondering if you have an accurate nutritional content on this. Since a gallon is used for preparation and then the whey is drained off, how does a person arrive at accurate fats, proteins and carbs? Any help would be appreciated.

      1. That is a great question! For the very reasons you just described, it’s tricky to say how many fats and proteins you lose with the whey. It shouldn’t be too different from the nutritional facts of some name brand skyr products (Siggi’s is the one I use the most). Best of luck!

    2. 5 stars
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      I LOVE this recipe!! I take it to school for my late breakfast and/or early lunch. I can make it savory or sweet. I’ve made it with skim, low fat, fairlife protein and whole milk….works every time! LOVE IT!!

      1. I’m glad you like it! I’ve done a lot of cheesemaking over the years and this is by far my favorite cheese/yogurt to make. We make it every year on Christmas Eve! Super healthy and super filling!

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