crafted with less
Skyr is the traditional yogurt of Iceland that has been made for over 1,000 years. It is a strained nonfat yogurt made by incubating skim milk with live active cultures. The water naturally found in milk, called whey, is strained away to make a much thicker, creamier, and concentrated yogurt. It takes approximately four times the milk to make one cup of siggi’s skyr compared to non-strained yogurt.
One serving of siggi’s skyr uses 4x the amount of milk as a regular cup of yogurt, making a thick, protein-rich yogurt.
Skyr is an Icelandic style dairy product made by fermenting skim milk with cultures and rennet, then straining the whey for a thick, creamy texture. It is high in protein and traditionally low in fat.
Skyr is high in protein because it is made by straining out whey and concentrating the nutrients like protein. As a result, skyr contains 2-3 times the protein of traditional, non-strained yogurt.
