What You Need to Know
Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus convert lactose into lactic acid at 40-45°C, causing casein micelle aggregation while whey proteins remain soluble. The strained process removes liquid whey, concentrating proteins and creating a thick gel structure.
Produces a yogurt with 10-12% protein content (3-4× regular yogurt) and clean acidic flavor, used as both staple food and cooking ingredient.
Key Parameters
Temperature
43°C
38°C - 46°C
Time
18 hours
12 hours - 24 hours
Equipment
Thermostatic incubatorCheesecloth or microfiltrationSkim milk (<0.5% fat)
Steps
- 1.
Skyr with birch syrup (Iceland): Base texture carries sweet-tart balance
- 2.
Skyrkaka (cheesecake) (Sweden): Provides structure without gum additives
The Science
Primary Reaction
C12H22O11 (lactose) + H2O → 4 CH3CHOHCOOH (lactic acid)