Hmmmm…I’m not sure! I haven’t tried it with powdered milk, but my guess is that fresh milk works the best. I’ve tried making other things using powdered milk or powdered buttermilk, thinking I’d speed up the process, and it didn’t work at all. If you give it a try, let me know how it works!

That’s great to know! I’ll check it out.

@Cate, International Desserts Blog, You can actually get yogurt cultures in a powder form.

https://yogourmet.com/en/usa/product-details/original-yogurt-starter/

@MindBlown, Nah!! You don’t have to use skyr just use a high quality yogurt like sigi’s – it won’t have the same bacteria as skyr but it will pretty much taste the same!! If your going for taste and texture??!! Keep in mind whatever your starter has or doesn’t have is what your batch will have!! I always use vanilla starter bc I always make vanilla! I’ve used berry,lemon and other flavors in a pinch and your batch will “slightly” taste like the starter flavor you use.Make sure you use one you like!lol

Yep, you need Skyr cultures in order to make Skyr, just like you need yogurt cultures to make yogurt (to make yogurt you start with yogurt, same thing with Skyr). You can probably buy actual Skyr cultures somewhere but it’s a lot more difficult than buying a container of Skry at the grocery store to make homemade Skyr!