{"id":29734,"date":"2026-08-25T22:08:24","date_gmt":"2026-08-25T21:08:24","guid":{"rendered":"https:\/\/wp.njordstorp.se\/skyr-starter-culture\/"},"modified":"2026-10-14T15:05:40","modified_gmt":"2026-10-14T14:05:40","slug":"skyr-starter-culture","status":"publish","type":"product","link":"https:\/\/wp.njordstorp.se\/en\/skyr-starter-culture\/","title":{"rendered":"Skyr Starter Culture"},"content":{"rendered":"

Skyr Starter Culture<\/h1>\n

Skyr Starter Culture is for making the Icelandic dairy product skyr. Skyr has the consistency of a thick, almost curd-like yoghurt, but has a milder taste. Skyr lies somewhere between cheese and yoghurt. You can make it like strained yoghurt, or even add a drop of rennet for extra thickness. Make it yourself at home with this starter culture.<\/p>\n

Skyr is made from skimmed milk, so it contains almost no trace of fat and is therefore considered healthier than ordinary yoghurt. Skyr has three and a half times more protein than ordinary yoghurt and two and a half times more than Greek yoghurt. The high levels of protein found in skyr make it a yoghurt equivalent to two and a half servings of dairy products, which can replace meat, fish or eggs. Skyr is rich in probiotics, and there are many benefits that can be found described in several posts online.<\/p>\n

Skyr is a thermophilic yoghurt variety<\/strong>, which means a heat-loving type of yoghurt. So you need a warm place, such as a yoghurt maker<\/a>, dehydrator, sous vide device or steam oven to make it. See below for details.<\/p>\n

This product is freeze-dried and can be stored for a long time. The package can be resealed after opening and can therefore also be used for several batches.
\nContents: milk powder, starter cultures (active lactic acid microorganisms, including Lactobacillus Bulgaricus and Streptococcus Thermophilus)<\/p>\n

Njordstorp’s starter culture consists of pure freeze-dried cultures without any strange ingredients. You can produce batch after batch using the skyr you made the first time. Depending on your hygiene, it may become contaminated, and if you notice that the taste or acidity changes, you can start over with the culture remaining in the bag.<\/p>\n

Storage instructions for Skyr Starter Culture: Store in the refrigerator or freezer. The starter culture is highly hydrophilic; if moisture enters the package, it will impair the quality. Shelf life is approximately 1 year in the freezer.<\/p>\n

Making skyr<\/h3>\n

Tools you need:<\/p>\n

    \n
  • Yoghurt maker, dehydrator, steam oven or sous vide device that maintains a temperature of approximately 43 \u00b0C<\/li>\n
  • Cheesecloth<\/li>\n<\/ul>\n

    Activating your starter:<\/p>\n

      \n
    1. Take 1 litre of milk and slowly heat it to boiling point so that all harmful bacteria are killed. Unpasteurized milk will probably still contain bacteria, so you must use twice as much starter to ensure that the correct culture becomes dominant.<\/li>\n
    2. Let the milk cool to 43 \u00b0C; this can be done in the same jar.<\/li>\n
    3. Add the skyr starter culture to the milk and stir well, but do not whisk, as this creates bubbles and may increase the risk of contamination.<\/li>\n
    4. Cover your containers loosely (do not seal them airtight).<\/li>\n
    5. Place the container with the milk in your yoghurt maker or whatever you intend to use.<\/li>\n
    6. Ferment the milk at 43 \u00b0C for approximately 6 to 8 hours. If necessary, you can add another 2 hours. There may be some separation (whey and yoghurt), which is normal. The skyr has set when it separates cleanly from the sides of the jar when you tilt it.<\/li>\n
    7. Allow it to drain overnight (preferably in the refrigerator) in a clean towel, coffee filter, cheesecloth or sturdy kitchen paper.<\/li>\n
    8. You can use 1\u20132 tablespoons of this skyr to culture new skyr.<\/li>\n
    9. Store in the refrigerator for up to 7 days.<\/li>\n<\/ol>\n

      Skyr can also be made with other types of milk: sheep’s milk, goat’s milk, skimmed milk, whole milk, etc.<\/p>\n

      Tips
      \nOptionally use a drop of rennet for a firmer skyr. Skyr only develops its thickness after it has been drained. Sometimes a dried yoghurt starter needs a second fermentation for the result to be as it should.<\/p>\n","protected":false},"excerpt":{"rendered":"

      Skyr Starter Culture is for making the Icelandic dairy product skyr. Skyr has the consistency of a thick, almost curd-like yoghurt, but has a milder taste.<\/p>\n","protected":false},"featured_media":29735,"template":"","meta":[],"product_brand":[],"product_cat":[253,338,339],"product_tag":[290,309,303,307,306,311,316,327,346],"class_list":["post-29734","product","type-product","status-publish","has-post-thumbnail","product_cat-starter-cultures","product_cat-yoghurt","product_cat-yoghurt-making","product_tag-authentic","product_tag-probiotic","product_tag-probiotics","product_tag-shuns-culture","product_tag-skyr-starter","product_tag-starters","product_tag-thermophilic","product_tag-vintage","product_tag-yoghurt","first","instock","taxable","shipping-taxable","purchasable","product-type-variable","has-default-attributes"],"_links":{"self":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product\/29734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/types\/product"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media\/29735"}],"wp:attachment":[{"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/media?parent=29734"}],"wp:term":[{"taxonomy":"product_brand","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_brand?post=29734"},{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_cat?post=29734"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/wp.njordstorp.se\/en\/wp-json\/wp\/v2\/product_tag?post=29734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}