My name is Nina and welcome to my blog, Naturally Nina. This is my space for all things that are important to me in living a healthful, vibrant and compassionate life. I hope you enjoy and can find a bit of inspiration!

Vegan Skyr

My life has changed for the better ever since discovering how to make homemade vegan Greek yoghurt from soy milk. It’s really easy, cheap, super thick and tastes just delicious! Perfect for adding to snacks, breakfast bowls, desserts and even used in savoury dishes, like sauces, dressings and dips.


And just when I thought my yoghurt life couldn’t get any better, one of my favourite companies, Mad Millie, releases their Icelandic Skyr Kit!

If you haven’t heard of skyr before, let me introduce you: Skyr is technically a cheese. However it’s eaten in the same way as yoghurt. Very similar to Greek yoghurt, but even thicker and even creamier, it’s full of live cultures, calcium, protein and other wonderful nutrients.


One catch - Skyr is made from dairy milk. But since my normal yoghurt works a treat with soy, why not try Mad Millie’s Skyr kit with soy milk too?

And it turned out just perfect! Super thick, creamy, delicious protein-rich skyr goodness in a few simple steps (honestly the hardest part about making it is waiting for it to ferment!). I now make this on a weekly basis and eat it daily!

Thank you Mad Millie for introducing skyr to my life!



  • 1 L organic soy milk (see Notes)

  • 1 sachet Dairy Free Yoghurt Culture

  • 1/2 tablet of vegetarian rennet, diluted in 2 tbsp cool water


  1. Heat the soy milk to 40°C (105°F.)

  2. Once your milk has reached 40°C, sprinkle in the yoghurt culture.

  3. Add your diluted rennet and stir gently to make sure that its mixed through well.

  4. Pour the milk into your glass jar and place somewhere to maintain at 30-40°C (86-105°F) for 12 hours or overnight. This could be in a fermenting flask (Mad Millie will also have these soon!), yoghurt maker, warm water bath or in an oven set at the lowest temperature!

  5. Pour the skyr into a muslin cloth lined colander. Pull the corners of the cloth together and hang the skyr to drain the excess liquid for 2-6 hours, depending on preferred thickness.

  6. Enjoy!


  • You need to make sure you use a soy milk with no additives, syrups, oils or gums (calcium fortified is fine!) and made from whole soy beans, not soy protein isolate. I have tried this with Vitasoy Protein Plus and Bonsoy.

  • This recipe makes approximately 500g of skyr.

  • All ingredients and equipment (except the soy milk) come with the Mad Millie Skyr Kit!

  • Store in a sealed container in the fridge for up to 2 weeks.


This post is a collaboration with Mad Millie, however all views and opinions are my own. I only ever promote products that I truly love

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