Skyr is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. To make just one cup of skyr, with all that water going out, you need 3-4 times the amount of milk required to make a regular cup of yogurt. As a result of this process, skyr contains 2-3 times the protein count of standard yogurt.
The story of siggi’s dairy starts in New York City during the holiday season of 2004. Siggi Hilmarsson was for the first time in his life not going back to Iceland to spend the holidays with his family. Feeling homesick and missing a staple of his childhood diet, he digs up some old articles and recipes for skyr, the traditional yogurt of Iceland, sent to him by his mother. Undaunted by the articles’ arcane measurement system and his total lack of relevant measuring devices, Siggi makes his first batch of skyr in his kitchen. READ MORE…
Since skyr is fat-free it has been an age old practice to throw a bit of cream back into it for a tad richer touch: generally called rj?ma-skyr; or skyr with cream. Delicious!
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