siggi's skyr is already impressively clean with no seed oils, artificial additives, or preservatives - just cultured skim milk, strawberries, cane sugar, pectin, and live cultures. DIY version uses certified organic ingredients for superior nutrition and eliminates any processing concerns while achieving significant cost savings through bulk preparation.
Based on: simple ingredient skyr STRAWBERRY
· Makes approximately 30 servings
· Serving: 150g (matching commercial product)
Why This Recipe is Seed Oil Free
Commercial simple ingredient skyr STRAWBERRY 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 STRAWBERRY may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic grass-fed whole milk
1 gallon (3.78L) - will reduce to ~4.5L final product after culturing and straining · Horizon Organic Whole Milk or Organic Valley Grassmilk
Primary protein base that will be cultured and heavily strained to achieve skyr's characteristic thick, high-protein texture
Natural thickener that helps bind fruit mixture and improves mouthfeel without artificial additives
Yogurt starter culture
1 packet (enough for 1 gallon milk) · Cultures for Health Bulgarian Yogurt Starter
Provides specific probiotic strains that ferment lactose and create skyr's tangy flavor and thick texture
Instructions
Step 1. Heat the gallon of organic milk in a heavy-bottomed pot to exactly 185°F (85°C) while stirring gently - use a thermometer as this temperature is critical for denaturing proteins that will create skyr's thick texture. Hold at this temperature for 10 minutes, stirring occasionally to prevent scorching. This step is essential - underheating won't achieve proper protein structure.
Step 2. Cool milk to 110°F (43°C) by placing pot in an ice bath and stirring. This cooling must be gradual to preserve the protein structure created in heating. Once at 110°F, whisk in the yogurt starter culture packet thoroughly - uneven distribution will result in inconsistent fermentation. Transfer to a clean glass or ceramic bowl, cover with clean kitchen towel, and place in a warm spot (100-110°F) like a barely-warm oven or dehydrator.
Step 3. Incubate for 12-18 hours until mixture tastes tangy and has thickened slightly - skyr requires longer fermentation than regular yogurt for proper flavor development. The mixture should coat a spoon and taste pleasantly sour. Line a large fine-mesh strainer with 4 layers of cheesecloth or a nut milk bag, place over a bowl, and pour in the cultured milk. Refrigerate and strain for 6-12 hours until very thick - you should lose about 40% of the volume as whey drains out.
Step 4. While skyr strains, prepare strawberry mixture: Combine frozen strawberries, organic cane sugar (120g), and fruit pectin (12g) in a medium saucepan. Cook over medium heat for 8-10 minutes, mashing berries as they soften, until mixture thickens to jam-like consistency. The pectin will activate as temperature rises and create proper gel structure. Cool completely before using - hot fruit will break the protein structure of the skyr.
Step 5. Once skyr reaches Greek yogurt thickness but even thicker (should hold its shape when spooned), gently fold in just enough strawberry mixture to achieve desired flavor - start with half and adjust to taste. Store in individual 150g portions in glass jars or containers. Each serving should contain about 140g plain skyr plus 10g strawberry mixture to match nutritional profile.
Step 6. Storage: Refrigerate for up to 10 days (shorter than commercial due to no preservatives). Stir gently before serving as separation is natural. Save the nutritious whey for smoothies, bread baking, or feeding pets - it's packed with minerals and B vitamins. For best texture, consume within 7 days as homemade skyr will gradually thin due to continued enzyme activity.
Storage
Store covered in refrigerator for up to 10 days. Natural separation may occur - simply stir gently before serving. Save the drained whey for other uses as it's highly nutritious.
Cost Comparison
Cost per serving (homemade)$0.30
Cost per serving (store-bought)$1.99
Savings85%
Massive 85% savings despite using premium organic ingredients. Initial investment in starter cultures and pectin pays off over multiple batches. Commercial skyr's high price reflects specialized equipment and cold-chain distribution costs that disappear with DIY production.