Siggi's skyr is already quite clean with no seed oils or artificial additives - just cultured skim milk, blueberry puree, cane sugar, and fruit pectin. The DIY version upgrades to certified organic ingredients, allows control over sugar content, and costs significantly less per serving while maintaining the high protein content.
Based on: simple ingredient skyr blueberry
· Makes approximately 24 servings
· Serving: 150g (about 2/3 cup)
Why This Recipe is Seed Oil Free
Commercial simple ingredient skyr blueberry from siggi's often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
The original simple ingredient skyr blueberry may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Plain organic skyr
3000g (about 6.6 lbs or 12 cups) · Siggi's Organic Plain Skyr or Icelandic Provisions Organic Skyr
Provides the high-protein, thick, tangy base that defines skyr's unique texture and nutritional profile
Provides gentle thickening to mimic the commercial texture and helps bind the blueberry mixture evenly
Instructions
Step 1. Prepare the blueberry puree by placing 480g (3 cups) frozen organic blueberries in a medium saucepan with 2 tablespoons water. Cook over medium heat for 8-10 minutes, stirring occasionally, until berries break down and release their juices. The mixture should look chunky and jammy, not smooth - this gives the final product authentic texture.
Step 2. While blueberries are still hot, stir in 120g (1/2 cup + 2 tbsp) organic cane sugar and 12g (1 tbsp) organic fruit pectin. Whisk vigorously for 2-3 minutes to fully dissolve the pectin - this is crucial for achieving the right consistency. The mixture will thicken as it cools. Let cool to room temperature, about 30 minutes.
Step 3. Using an immersion blender or food processor, pulse the cooled blueberry mixture 3-4 times to break down larger pieces while maintaining some texture. You want a chunky puree consistency, not completely smooth. Taste and adjust sweetness if needed - it should be slightly sweeter than you want the final product since it will be diluted by the skyr.
Step 4. In a large mixing bowl, add 3000g (12 cups) plain organic skyr. Using a large whisk or wooden spoon, gently fold in the blueberry puree in three additions. This prevents overmixing which can break down the skyr's thick texture. Mix just until evenly distributed - you should see consistent purple-pink color throughout with visible blueberry pieces.
Step 5. Taste the mixture and adjust if needed. The final product should be tangy from the skyr, sweet but not cloying, with distinct blueberry flavor. If too tart, add 1-2 tablespoons more sugar. If too sweet, fold in 1-2 additional cups plain skyr. The texture should be thick and creamy, similar to Greek yogurt but slightly denser.
Step 6. Portion into clean glass jars or airtight containers in serving sizes of 150g (about 2/3 cup). This makes storage and serving convenient. Label containers with date - homemade skyr is best consumed within 5-7 days. For best flavor, let the mixture rest in refrigerator for 2-4 hours before first serving to allow flavors to meld.
Storage
Store in refrigerator at 38-40°F for 5-7 days maximum. Stir gently before serving as natural separation may occur. Do not freeze as texture will become grainy. Keep covered to prevent absorption of other flavors.
Cost Comparison
Cost per serving (homemade)$1.10
Cost per serving (store-bought)$2.49
Savings56%
Higher upfront cost due to quality organic ingredients, but significant per-serving savings. Bulk buying organic sugar and pectin reduces cost over time. Investment in organic ingredients provides superior nutrition without additives.