Skyr ( pronounced “skeer”) is an Icelandic dairy product similar to yogurt, and it’s been a provision of Icelanders for nearly 1,000 years.
Yogurt and Skyr are both cultured dairy products, but the cultures that make them are different. Skyr impart a rich, creamy flavor, whereas yogurt cultures may provide a sour, tart taste.
Skyr is much thicker and more densely concentrated than yogurts. In fact, it takes nearly four cups of milk to make just one cup of Skyr.
On average, Skyr contains more protein and 1/3 less sugar than regular yogurts. It’s a not-so-secret secret Icelanders have known for generations.
How Skyr is Made
The milk is heated to just the right temperature before adding Skyr Cultures, which help transform that milk into Skyr — the way Icelanders have for hundreds of years.
Next, flavor Skyr with a combination of traditional berries, enhanced with natural flavors, and those native to Iceland and its Nordic cousins, a nod to the relationship these nations have shared throughout the centuries.
Even if you don’t use Nordic berries in your Skyr it’s for good (and delicious) reasons. For instance, while you won’t find coconuts growing in Iceland, coconut flakes and flavor make a fantastic addition to Skyr!
Bilberries look and taste like blueberries, but they are much juicier and more intense.
Cloudberries are hard to find, but their sweet, baked-apple taste is worth the search.
Lingonberries are equal parts sweet and tart, making them delightfully refreshing.
Beloved by the Vikings, the black currant provides a tart punch to our ripe black cherry flavor.
Each cup of Skyr contains an average of 15-17 grams of protein. On average Skyr contains 11 grams of sugar per flavored cup, which is at least 4 grams or 30% less than 5.3 ounces of ordinary flavored yogurts that contain at least 16 grams of sugar.