Make Icelandic skyr or labneh for thick, protein-rich yogurt

Skyr: Use skim milk heated to 180°F, cooled to 110°F, add skyr starter (or store-bought skyr as starter), and incubate 12-24 hours until very thick. Strain lightly. Labneh: Make regular yogurt, then strain through cheesecloth for 12-24 hours until it reaches a cream-cheese consistency.

Why It Works

Skyr and labneh are traditional concentrated yogurt products with roughly double the protein of regular yogurt. Extended incubation and straining remove more whey, creating a thicker, more nutrient-dense product.

Tips

• Labneh is the simplest thick yogurt — strain any finished yogurt to your desired thickness
• Roll strained labneh into balls, drizzle with olive oil, and serve with herbs for a Middle Eastern appetizer
• The strained whey is nutritious — use it in smoothies, bread baking, or as a plant fertilizer
• Skyr uses slightly different bacterial cultures than yogurt but the home process is nearly identical