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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
Skyr is a low‑fat, high‑protein dairy product made by fermenting skim milk with lactic acid bacteria and straining the resulting curd.
Origin: Norse settlers (Viking Age (9th–10th century)) — Iceland
See full technique reference →During fermentation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus produce lactic acid, lowering the pH to 4.5–5.0. This acidification protonates casein micelles, causing them to aggregate into a dense curd. The curd is then strained to remove whey, concentrating protein and yielding a creamy texture.
Primary Reaction
Acid‑mediated coagulation of casein micelles by lactic acid production
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