What You Need to Know
Mesophilic Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus convert lactose into lactic acid, causing casein micelle aggregation at pH <4.6. Subsequent straining removes whey via gravity or centrifugation.
Creates a versatile dairy product with 10-12% protein content (dry basis) and spoonable texture ideal for breakfast, baking, or savory applications.
Key Parameters
Temperature
42°C
38°C - 45°C
Time
12h
6h - 24h
Equipment
Cheesecloth/muslinIncubation chamberpH meterCentrifuge (industrial)
Steps
- 1.
Skyr with rye bread (Icelandic breakfast): Protein base for toppings
- 2.
Hangikjöt with skyr sauce (Traditional lamb dish): Acid balance to rich meats
The Science
Primary Reaction
Lactic acid fermentation