ICELANDIC SKYR YOGURT STARTER makes 1 liter
ICELANDIC SKYR YOGURT STARTER makes 1 liter
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Bacillus Bulgaricus Skyr starter makes genuine Icelandic
Skyr of exceptional quality with classic Skyr taste, thickness, mild
acidity and aroma. Our Skyr has a thick and creamy consistency and a
characteristic mild flavor.
Our Icelandic Skyr starter is an authentic skyr heirloom starter.
Each pack contains loose powder mix, in perfect proportions, of the two
strains required to make the perfect Skyr — lactobacillus bulgaricus and
streptococcus thermophilus.
Skyr is an Icelandic dairy product, and it’s been a staple food of
Icelanders for thousands of years and has, in recent years, gained a
world popularity much similar to Bulgarian yogurt.
Skyr has a slightly sour dairy flavor, though much milder than the
tangy Bulgarian yogurt. It is thick and creamy, similar to the Greek
yogurt, but has a milder flavor. It is thick, creamy and delicious and
is best served cold.
Our Skyr starter makes genuine Icelandic Skyr of exceptional quality
with classic Skyr taste, thickness, mild acidity and aroma. Our Skyr has
a thick and creamy consistency and its characteristic mild flavor. Our
Skyr is the only original Icelandic Skyr recipe using heirloom cultures
that is available anywhere in the world.
This is a heirloom Icelandic Skyr starter with live active bacteria,
which means that you can reuse skyr from your previous batch to culture
your new batch, for as long as you wish.
The starter contains lactic acid cultures isolated from natural
sources in ecologically preserved areas in Iceland and Bulgaria. It is
fully natural and organic with no preservatives, additives, artificial
colors or flavors. It contains no GMO ingredients and it is soy and
gluten free.
Type: Heirloom Icelandic Skyr starter. This means that
you can make endless batches of skyr, simply reusing your previously
made skyr to start a new batch.
Storage
Store the Skyr starter in the FREEZER.
Use by the date indicated on the label.
Bacillus Bulgaricus starters are shipped in sealed sachets.
Transporting the packs (i.e. shipping them
to you) at ambient temperatures (even in the warmest climates) is
perfectly OK and will not damage the live cultures. We use a
freeze-dried process that keeps the strains alive and comfortable even
during long trips in hot weather.
PREPARATION STEPS:
- UHT MILK 1 LITER (Anchor Milk) .. cut top open
- Throw content of starter into 1 liter milk pack
- Stir starter with milk for a few minutes so it is mixed well (for thicker consistency add milk powder)
- Let it stand/cultivate for about 6-10 hours (depends on required thickness)
- Put content in chiller
