Skyr in Iceland is old news as it originated there nearly 1,000 years ago and has been a daily staple since. As with traditional yoghurt, it was discovered by accident with the milk was left outside and naturally fermented with cultures from the environment.Technially Skyr is a soft cheese, however it’s eaten more like a yoghurt and can be enjoyed both sweet and savoury, at breakfast, lunch or dinner! Made with the same cultures as yoghurt as well as the addition of rennet which helps give the firmer texture.
The real bonus with Skyr is it’s made from skim milk, which means it has little to no fat unlike Greek yoghurt wihch requires full fat milk as a starting point. Same high level of protein and calcium (arguably higher as the milk is more concentrated), but significantly less fat. In terms of texture, Skyr is thicker than Greek yoghurt and has slightly less acidic tang. Traditionally if made well, it would be so thick and creamy it wouldn’t fall off an upside-down spoon!
TIme: 30 minutes hands on time.
Quantity: Once made, you can get as resourceful as the Icelandic Vikings and re-culture your Skyr twice to make up to 7.5 kg or 15 batches!
Gluten Free – No Additives – Vegetarian – Live Cultures