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Icelandic Skyr Mesophilic Heirloom Yogurt Starter Culture
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Icelandic Skyr Mesophilic Heirloom Yogurt Starter Features
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100% Organic Milk with Active Cultures Our yogurt cultures are carefully fermented with the highest quality organic milk, ensuring that our probiotic products are not only delicious but also packed with the beneficial bacteria your body needs for overall wellness.
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This non-traditional Skyr does not have a ropey texture. It’s thick and creamy. This is not the traditional method of preparation, nor does skyr traditionally have ropes. If you are looking for traditional skyr, it can be found here. This culture is made at room temperature.
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In the packet, you will find approximately 1/2 teaspoon of our premium Icelandic Skyr yogurt culture. This ideal quantity ensures that you have enough to initiate the activation process twice, allowing for a second attempt if necessary (wink-wink).
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Icelandic skyr yogurt is a type of mesophilic ferment, which means it cultures best at room temperature.
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Ships dehydrated and does not include jars and other props.
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This yogurt starter is made in a facility that also processes wheat, dairy and other possible allergens.
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To minimize environmental impact and promote sustainability, we provide clear and straightforward activation instructions on our website, ensuring ease of access for all customers.
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Disclaimer: It is important to consult your doctor or healthcare professional before making any significant changes to your diet or lifestyle. This includes adding new food items, supplements, or probiotics. Your doctor can provide personalized advice based on your individual health needs and medical history.
About Icelandic Skyr Mesophilic Heirloom Yogurt Starter
Skyr is an Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr is technically classified as cheese, although widely regarded as yogurt. It has been a part of Icelandic cuisine for centuries. This specific culture does not take rennet. Its microbial profile is the same as found in traditional skyr (they are the same culture, in fact!), but cultures with the mesophilic probiotics already present in traditional skyr.
