1. History

2. Nutrition

3. Uses

4. Production

5. See also

6. Notes

7. References

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 to increase the appeal of the product.^[3]

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 historian Hallgerður Gísladóttir has suggested that skyr was known throughout Scandinavia at the time of the settlement of Iceland, but eventually forgotten outside of Iceland.^[4]

The word skyr is related to the English word shear (to cut), referring to how the dairy is split into the liquid whey and the thick skyr.^[5]

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.^[6]

Uses

Skyr is often mixed with milk and sugar. 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 {{Convert|37|C|F|abbr=}}.^[7] A small portion of a previous batch of skyr is then added to the warm milk to introduce the right bacteria, and with the addition of rennet the milk starts to curdle.^[7] It is left to ferment for 5 hours before being cooled down to {{Convert|18|C|F|abbr=}}.^[7] After pasteurization the dairy is strained through fabric to remove the liquid whey.^[7][2]

Bacteria such as Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus play an important role in the fermentation of skyr.^[7] Those also play a major role in the production of yogurt, but the yeast which are active in the low temperature step ensure that the dairy becomes a skyr and not a yogurt.^[7]

Skyr is commonly consumed in Iceland and has a small share of the US yogurt market.^[8]

See also

• Filmjölk – another Nordic cultured milk product

Notes

References

• Issac Melson Meekins
• Issac Melvin House
• Issac Mendez
• Issac Menyoli
• Issac Mercer
• Issac M. Haswell House
• Issac Michaelson
• Issac Milles
• Issac Milner
• Issac Milo Kittleson
• Issac Mina
• Issac M. Jordan
• Issac M. Laddon
• Issac Monks
• Issac Moore
• Issac Moore (settler)
• Issac Morales
• Issac Morier
• Issac Morley
• Issac Moses
• Issac Motte
• Issac Muleme
• Issac Munuswamy Poobalan
• Issac Murphy
• Issac Murphy Award