Hi, I just received my first starter culture for Skyr type yogurt. I have been making yogurt in my Instant Pot for the past 3-4 years, but I use 2% milk, not whole, and it comes out fine - using commercial yogurt (Fage) as a starter. I usually make a gallons’ worth of yogurt at a time, so I’m assuming I will need 4 sachets of the starter. My usual process is to boil the milk in the pot, let cool to about 114 F., add the Fage for starter, and let ferment for 10 hours in the pot. I keep seeing recipes for Skyr yogurt calling for whole milk, but I have successfully used lower fat milk, and strain for about 8 hours for a lovely thick yogurt. I am hoping I can use the same process with the Skyr starter. Does anyone have experience using low fat milk?
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The fat and protein content helps for a thick texture.
If you like the texture when made with 2% milk then most probably the texture will be even thicker when using full-fat milk. Whole milk produces normally best yogurt and less whey.
It might require more time than 10 hours when using sachets as a starter.
We recommend making 1L of yogurt and using a few spoons for consequent batches.
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