Skyr is an Icelandic cultured dairy product. It has the consistency of Greek yogurt, but a milder flavor. Skyr can be classified as a freshsour milk cheese but is consumed like a yogurt. It has been a part of Icelandic cuisine for centuries. Skyr has a slightly sour dairy flavor, with a hint of residual sweetness. It is traditionally served cold with milk and a topping of sugar. Commercial manufacturers of skyr have added flavors such as vanilla or fruit.
History
Skyr is mentioned in a number of medieval Icelandic sources, including Egil's saga and Grettis saga. It is unclear how similar this was to modern-day skyr, as no detailed descriptions of skyr exist from this period. Culinary historianHallgerður Gísladóttir has suggested that skyr was known throughout Scandinavia at the time of the settlement of Iceland, but eventually forgotten outside of Iceland. The word skyr is related to the English word , referring to how the dairy is split into the liquid whey and the thick skyr. In recent years Skyr has started to spread and be sold in different countries.
Nutrition
Skyr is a high-protein, low-fat product made from low-fat milk, varying slightly between brands. Unflavored skyr is roughly 13% protein, 4% carbohydrates, and 0.2% fat.
Uses
Skyr is usually mixed with sugar and milk. A traditional Icelandic dish exists which consists of roughly equal amounts of skyr and porridge. Skyr is often mixed with jam or fruit for a dessert, with prepared fish for dinner, or with cereals for breakfast. Contemporary uses include using skyr as a cheesecake topping and as an ingredient in milkshake or fruit smoothies.
Production
Skyr is made from skimmed milk which has been brought close to a boiling point and then cooled down to. A small portion of a previous batch of skyr is then added to the warm milk to introduce the rightbacteria, and with the addition of rennet the milk starts to curdle. It is left to ferment for 5 hours before being cooled down to. After pasteurization the dairy is strained through fabric to remove the liquid whey. Bacteria such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus play an important role in the fermentation of skyr. They also play a major role in the production of yogurt, but the yeast which is active in the low temperature step ensures that the dairy becomes a skyr and not a yogurt. Skyr is commonly consumed in Iceland and has a small share of the US yogurt market.
