What is skyr?

Skyr [skeer] is a dairy product that’s been an important part of Iceland’s food culture for more than 1,000 years. Made through a similar straining process to Greek yogurt, what you’ll find in Iceland differs from what you’ll find in the States.

Traditional Icelandic skyr uses only skim or low-fat milk (in the States varying fat content is used). The milk is heated with a bit of old skyr (as a starter), and rennet is sometimes added. In Iceland, it’s considered a type of soft cheese, in part due to the type of bacterial cultures used. But what you’ll find commercially on the shelf of the yogurt aisle in the U.S. is fairly comparable in taste and texture to Greek yogurt, albeit skyr is a bit thicker, smoother, and creamier. Like Greek yogurt, skyr is high in protein, lower in sugar and carbs than most regular yogurts, and packed with vitamins and minerals.

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