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Skyr (ingredient)

Eggs & dairy · Yoghurt & cultured

Skyr

Icelandic cultured dairy, strained very thick from skimmed milk; tangy, dense and high in protein.

Also called: icelandic yogurt, icelandic skyr

Around the world: skyr (is)

A kind of yogurt

1 recipe with it

Photo: Schnee ( talk ), via Wikimedia Commons (CC-BY-SA-4.0)

What it is

Skyr is technically a fresh cheese made by culturing skimmed milk and straining it, but it is eaten like yogurt. It is thicker and usually less fatty than Greek yogurt, with a clean, mild tang. Traditionally it is served with milk or cream and berries.

How it’s used

  • Breakfast with berries, cream or oats
  • Smoothies and cold desserts
  • Dips and dressings in place of Greek yogurt
  • Skyr cakes and cheesecake-style desserts

Characteristics

Taste
Mildly sour and clean.
Texture
Very thick, dense and smooth.
When cooked
Behaves like strained yogurt: best used cold or added at the end of cooking.
Sold as
fermented
Cooking uses
Usually eaten raw, Suitable for baking

Storage

Refrigerated. Keep chilled and sealed; discard if mould appears.

Diet, allergens and safety

Contains Milk.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains milk (allergen).

Nutrition per 100 g

Energy
59 kcal
Protein
10.19 g
Carbohydrate
3.6 g
Fat
0.39 g
Fibre
0 g
Sugars
3.24 g

USDA FoodData Central: Yogurt, Greek, plain, nonfat (Includes foods for USDA's Food Distribution Program) (a close stand-in).

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with skyr

More yoghurt & cultured