Make Skyr Yogurt in your Instant Pot at Home


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Have you heard of Skyr yogurt?  It’s sometimes referred to as Icelandic yogurt and is sold in the stores  more commonly as Siggi’s.  It’s thicker and creamier than Greek, has 22g of protein per serving and 0g fat.  It’s delicious.

What is Skyr?  Skyr is an Icelandic cheese that’s marketed in the US as yogurt.  It has much of the same nutritional properties as Greek, but it’s made with skim milk.  Skyr is thicker and a bit sweeter than Greek.

Skyr contains similar bacteria to Greek yogurt.  The good probiotics populate the gut, provide it with healthy flora that help in digestion, regulation, immunization and nutritional absorption.

I love Skyr.  It offers better protein and bacteria than cream cheese, it’s thick and rich.  I love putting it on my homemade sourdough and topping it with homemade low-carb jam.  I make an excellent low-fat dressing with Skyr as well.  It’s delicious for dipping apples, pairing with low-carb berries and almonds, or as a topping on a low-carb mug cake or other dessert!

It’s also satiating, even to me being an over eater.  1 cup of skyr with apples, berries, and/or almonds will hold me for a few hours, making it an ideal fast-break healthy snack.

I love making it myself.  Even though the stuff in the store is good, mine is better!  It’s creamier, thicker, richer and more delicious!


My Instant Pot is everything.  I do everything in that pressure cooker, even make yogurt.  I use it at least twice a day.  It was the purchase of the year!  It has saved me so much time and money.

Making the best Skyr starts with buying the best milk.  Make sure it’s skim, comes from cows not raised with antibiotics, and comes from pastured cows.  This milk will have the ultimate profile and ultimately be healthier.

While I hear that you can make yogurt with almond, soy and other alternative milks, I have only used cows milk and can only testify how rich and delicious it is.

Depending upon how large your instant pot is will determine how much milk you can use at one time.  I have a 6 quart Instant Pot, so I do 1/2 gallon at a time.

How to Make Skyr Yogurt


I place the milk in the inner pot, close the lid, place the vent on sealing, press the yogurt button, and press adjust until I see boiling on the display.

Once it’s done, it will beep.

I then cancel, take the lid off, press the yogurt button again, adjust to boiling, and boil with the lid off for 5-minutes.  This extra time makes the yogurt super creamy.

After the 5-minutes, I press cancel and take the inner pot out and place it on the counter top to cool.  I take off the skim that forms on the top of the milk and throw it away.


Making skyr yogurt at home #instantpot


I always let the milk cool naturally, but if you are in a hurry, you can put the pot into an ice water bath.  If you do this, you have to watch it very carefully, as it cools quickly under this condition.

I follow the temperature with a digital thermometer.  I use one from Rösle, but there are others available on Amazon.


#DIY making Skyr Yogurt at home


When you inoculate your milk with bacteria, you want to make sure it’s the ideal temperature for bacterial doubling.  You don’t want the milk to be hotter than 114 F degrees.  I have successfully made yogurt when it cooled between 106 F degrees – 114 F degrees.  Naturally on the counter, it takes about 40-minutes to come within this range.  But make sure to check frequently.  You don’t want your milk to cool too much, so make sure to check the temperature often.


#DIY -skyr-yogurt


To inoculate, take 1/2 cup of temperature appropriate milk out of the instant pot and add it to 2 Tbsp Skyr yogurt.  You can use store bought yogurt, or from the yogurt that you made.  Mix it up to make a slurry and then add it back to the instant pot.

Press the yogurt button and adjust.  You want your yogurt to incubate 12 hours. The Instant Pot defaults are 8- and 24-hours.  so I press the +/- to get the appropriate time.  I have successfully made Skyr in 5 hours, but I feel I get more yogurt (and less whey) if I allow it to go four more hours.

After the 12 hour period, your yogurt should be firm.  But, it’s not time to eat it yet!  You need to strain the whey (liquid whey) from the yogurt to make it thick and creamy.

Before you strain, make sure to take out 5 Tbsp. of the unstrained yogurt and whey to inoculate your next yogurt culture.  You can store this in a glass container in your fridge for up to 7 days (although I have used my mother culture 9-days later with no problems).


Remember to save 5 Tbsp of your unstrained yogurt.   The yogurt gets better and better with every culture!




Items to Strain Skyr


coffee filter

draining bowl

It’s pretty easy to separate the yogurt from the whey.  Place a coffee filter inside a strainer.  Add the yogurt plus the whey.  Place it in the fridge and allow to drain for about 12 hours.

What you will get from that is rich and creamy goodness that’s ready for your eating pleasure!




Congratulations, you just brought your health to an entirely new level!!!!!

What to do with the Whey?

skyr-yogurt-is-whe-delicous #DIY #instantpot

I don’t like to waste, but you are not responsible for every single ounce of whey.  The leftover whey is extremely nutritious, and can be used in the place of water, buttermilk or milk in any recipe.  I have used it to cook muffins, low-carb cakes, cookies, bread…you name it, I have used whey in it!

It will last a few weeks in the fridge or for an eternity in the freezer.  I can’t use it fast enough, so I have a freezer stock, and will unfreeze when necessary.

You can also through it in a compost pile, or dilute it and place it in your garden.  Don’t use the whey directly on plants, or it will kill them.  It’s some pretty strong stuff!

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Do you like yogurt? What is your favorite way to have it?

About Lisa

Hey! Thank you so much for stopping by. I'm Lisa - a homeschool mom of 3 (2 boys and 1 girl). I care about the strength of the family in America, and often blog about babies/kids, natural parenting, homeschool, and marriage. Before you leave, please sign up for my monthly newsletter (on the top right). If you do, you will be well rewarded with notification of all giveaways and sales - which will not be announced on the blog. Google+ Profile


  1. This sounds really great, we may give this a go 🙂 #MMBH

  2. Hi Lisa – this recipe looks awesome! How big of a strainer do you use for each batch? Thanks! 🙂

  3. Just bought an instant pot a few weeks ago, and I found your blog looking for info on making skyr! I have a couple questions: what brand of yogurt/skyr did you use as starter? And how many time can you re-culture from your own batches of skyr before the taste/texture changes and you have to buy fresh from the store again? Also, have you ever used rennet in your skyr?

    • You can do it two ways. You can use Siggi’s or Icelandic plain skyr. You need to get it in the big container. You can use this as your starter, and then when the yogurt is done, before straining, safe 5 Tbsp for your next batch. It will culture forever, just as long as you use it within 7 days. The more you culture it, the better and more creamy it gets.

      Or you can buy a starter culture from Culture’s for Health. Look it up in google. They will send you two packets. You start a small culture, and continue to reculture just as I said, indefinitely.

      I think the culture from culture for Health tastes a bit better, but they are both really really good.

      I have never used rennet. Sorry. No expertise in that. Are you planning on making cheese?
      Lisa recently posted…Homemade Macro-Friendly, High-Fiber Sandwich ThinsMy Profile

  4. Hello! I just got my insta pot and am so excited to make yogurt in it! This recipe sounds great. I have a fine mesh sieve, would I be able to use this for my strainer? And without a coffee filter? Or do you think I should still add the filter? Thank you so much for your help : )

  5. Thank you for this recipe! I actually adapted it a bit and used rennet as well. It tastes good but it is not quite as smooth as I would like it and it is very chalky. Have you had this problem? Any suggestions?


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