Dairy
Icelandic Skyr
Icelandic skyr is a strained cultured dairy traditionally closer to a soft fresh cheese than to loose yoghurt: high protein, very thick, mild tang, and historically made from skimmed milk after cream was reserved for butter. Modern skyr is eaten with a spoon like Greek yoghurt but often tastes cleaner and less fatty when low-fat. Serve cold with berries and a splash of cream if you want richness, or use in smoothies and baking for protein without heaviness. It is not identical to Greek yoghurt—cultures and historical make differ—but substitutes work in many breakfast roles. Keep sealed; the dense body dries at the surface once opened.
Also known as: Skyr
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Characteristics
Preparations
Traits
History
Norse settlers in Iceland preserved milk as skyr, a strained cultured staple through harsh winters.
Icelandic dairies industrialised skyr production for domestic consumption.
Export branding of skyr as a high-protein yoghurt alternative began in earnest.
Skyr became a global chilled-aisle competitor to Greek yoghurt in Europe and North America.