Explore a skim-milk skyr recipe with a skyr culture, a gentler incubation temperature and a long strain.
The simulator above opens with this recipe's milk, starter, heat step, temperature and taste targets pre-selected. Adjust them to match your ingredients and kitchen.
Starting ingredients and settings
Milk: Skim milk (0%)
Starter: Heirloom Skyr culture (from a previous batch)
Starter dose: 10 g/L starter
Heat step: 90 °C · 10 min
Method: Yogurt maker
Incubation: 38 °C; simulation window: 14 hours
Refrigerated straining: 18 hours
Plan your batch
Prepare the skim milk (0%) with this heat step: 90 °C · 10 min. Cool before adding the starter to 38 °C.
Add Heirloom Skyr culture (from a previous batch) using the starting dose of 10 g/L starter. Follow the culture supplier's instructions for activation and dosing.
Use Yogurt maker at 38 °C. The simulator explores up to 14 hours; use the predicted ready window and the cook-along to plan your batch rather than treating the full window as a fixed fermentation time.
Refrigerate after fermentation to cool the batch and let its texture develop.
Strain in the refrigerator for 18 hours for the skyr texture modeled here.
These are starting defaults, not a guaranteed outcome. Check the simulator’s warnings and science sources for your chosen milk and culture.