(My Recipe is Listed Below)
If you've never had skyr before, you're in for a treat—especially if you get your hands on the full-fat version! Around here on the farm, we craft our skyr with the richest, most flavorful A2A2 Jersey milk straight from our cows, and sometimes, we mix things up with creamy goat milk. The result? A thick, protein-packed dairy delight that’s as nourishing as it is delicious.
What is Skyr?
Skyr (pronounced "skeer") is an Icelandic cultured dairy product that’s been around for over a thousand years. Though similar to Greek yogurt in texture, it has its own distinct taste—mildly tangy with a rich, creamy finish. Traditionally, skyr is made by straining out the whey from fermented milk, leaving behind a thick, spoonable dairy product that’s naturally high in protein and probiotics. The big difference? Skyr is technically a cheese, though most people think of it as a yogurt.
Why Full-Fat Skyr?
While most store-bought skyr is low-fat or fat-free (since traditional skyr was made from skimmed milk), we take a different approach on our farm. We believe in full-fat dairy for its unbeatable taste, texture, and nutrition. Our A2A2 Jersey milk is naturally rich in cream, giving our skyr a luscious, velvety mouthfeel that you just don’t get from store-bought versions. Plus, when made with goat milk, it takes on an extra smooth and slightly sweeter profile that’s just as addictive.
Health Benefits of Full-Fat Skyr
Choosing full-fat dairy isn't just about taste—it's also about health. Here’s why our full-fat skyr is a nutritional powerhouse:
Rich in Healthy Fats: The natural fats in our skyr help keep you full longer, support brain function, and provide fat-soluble vitamins like A, D, E, and K.
Packed with Protein: Skyr has an impressive protein content, making it perfect for muscle repair, satiety, and energy. A single serving can have up to 20 grams of protein!
Loaded with Probiotics: Because skyr is cultured, it’s full of gut-friendly bacteria that support digestion and overall health.
A2A2 Benefits: Since our skyr is made from A2A2 Jersey milk, it’s often easier to digest than conventional dairy, especially for those who experience discomfort with A1 proteins.
Goat Milk Option: Our goat milk skyr is even gentler on the stomach and contains additional unique fatty acids that can support gut health and metabolism.
Skyr vs. Greek Yogurt: What’s the Difference?
A lot of people assume skyr and Greek yogurt are the same thing, but there are some key differences:
Feature | Full-Fat Skyr | Greek Yogurt |
Origin | Iceland | Greece |
Texture | Thicker, creamier | Thick but not as dense |
Taste | Mild, less tangy | More tangy |
Protein | Higher per serving | High but slightly less |
Fat Content | Can be full-fat | Often lower-fat |
Straining Method | More whey removed | Less whey removed |
Classified As | Cheese | Yogurt |
While both are excellent choices, full-fat skyr has a bit more protein and a denser texture than Greek yogurt. It also has a milder taste, making it a versatile ingredient for both sweet and savory dishes.
Why People Choose Our Farm-Fresh Skyr
People are starting to realize that not all dairy is created equal. Our farm’s full-fat skyr is handcrafted in small batches with care, using only the highest quality milk from our well-loved animals. No industrial processing, no fillers—just real food made the way it should be.
Whether you enjoy it with honey and fruit, stirred into overnight oats, or dolloped on top of soups and stews, full-fat skyr is a creamy, nutrient-packed staple that fits into any lifestyle.
So if you haven’t tried skyr yet—or if you’ve only had the fat-free, store-bought kind—consider this your invitation to experience the real deal. Around here, we believe that food should be full of flavor, full of nutrients, and full of life. And when it comes to skyr, full-fat is the only way to go!
Our Farm Fresh Skyr Nutrition Facts
Serving Size: ¾ cup (170g / 6 oz)Servings Per Container: About 4
Amount Per Serving | % Daily Value* |
Calories | 170 |
Total Fat 8g | 10% |
Saturated Fat 5g | 25% |
Trans Fat 0g | |
Cholesterol 25mg | 8% |
Sodium 70mg | 3% |
Total Carbohydrates 7g | 3% |
Dietary Fiber 0g | 0% |
Total Sugars 6g | |
Includes 0g Added Sugars | 0% |
Protein 20g | 40% |
Calcium 230mg | 18% |
Potassium 280mg | 6% |
Vitamin D 1mcg | 5% |
*Percent Daily Values (DV) are based on a 2,000-calorie diet.
Homemade Full-Fat Skyr Recipe
A Rich, Creamy Icelandic Tradition from Our Farm
Making skyr from scratch is one of my favorite things to do on our farm. It’s thick, tangy, packed with protein, and incredibly satisfying. Using our full-fat A2A2 Jersey milk (or goat milk, which also works beautifully), I follow a process that has never let me down. I don’t mess with it because—why fix something that’s already delicious?
Here’s exactly how I make it so you can try it at home!
Ingredients & Supplies
Milk – 1 gallon of full-fat cow or goat milk
Skyr Starter Culture – ⅛ teaspoon per gallon (I get mine from TheCheeseMaker.com)
Vegetable Rennet – 4 drops per gallon (diluted in distilled water)
Distilled Water – for diluting rennet
Cheesecloth – for straining
Slotted Spoon (or Spaghetti Spoon) – for gentle stirring
Colander – to hold the skyr while spooning it into cheesecloth
Step-by-Step Instructions
1️⃣ Heat the MilkIn a large pot, slowly heat your milk to 190°F. This helps break down proteins and improves the final texture. Stir gently to prevent scorching.
2️⃣ Cool It DownOnce it reaches 190°F, remove from heat and let it cool naturally to 110°F.
3️⃣ Add the Skyr Starter CultureSprinkle ⅛ teaspoon of starter culture per gallon over the milk’s surface. Let it sit for a couple of minutes so the bacteria can activate.
4️⃣ Add Rennet
In a small cup, dilute 4 drops of vegetable rennet per gallon into distilled water.
Pour the rennet mixture into the milk using a slotted spoon (or a spaghetti spoon).
Gently stir up and down—not in circles—to evenly distribute the rennet without over-disrupting the milk.
5️⃣ Let It SitCover the pot and let the milk culture for 8-12 hours at room temperature. It should form a thick curd.
6️⃣ Strain the Whey
Place a colander over a large bowl to catch excess whey.
Line the colander with cheesecloth and carefully spoon the skyr mixture into it.
Gather the cheesecloth edges and tie them together.
Hang the cheesecloth in the fridge overnight to let the whey fully drain.
7️⃣ Blend & Adjust TextureThe next day, transfer the thickened skyr to a bowl and blend it together. If it’s too thick, mix in a little of the reserved whey until it’s smooth and creamy.
Enjoy Your Skyr!
At this point, it’s ready to eat! You can enjoy it plain (my personal favorite) or mix in honey, fruit, or a little vanilla for extra flavor.
This recipe works beautifully with both Jersey cow and goat milk, and I’ve never had a reason to change it. But as with anything, you do you—use what works best for your family!
Happy skyr-making! Let me know if you try this and how it turns out. 😊
Didn't see skyr starter at website mentioned...