Description
Thermophilic bacterial fermentation of skim milk producing a dense, acidic yogurt with high protein retention.
Technical
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.
Culinary Significance
Produces a yogurt with 10-12% protein content (3-4× regular yogurt) and clean acidic flavor, used as both staple food and cooking ingredient.
Gear for Skyr Culturing
As an Amazon Associate, Foodgeist earns from qualifying purchases.