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Skyr

Skyr

Specialised

Skimmed milk cultured with a mesophilic bacterial culture AND rennet, then strained — which makes it technically a FRESH CHEESE rather than a yoghurt, though it is eaten as one. Made in Iceland since the settlement, with the drained whey (mysa) kept as a preservative and a drink in its own right. ⚠ TRADITIONAL SKYR AND THE INTERNATIONAL PRODUCT ARE NOT THE SAME THING: much of what is sold abroad as skyr is a strained yoghurt made without the heirloom culture, and the two are recorded separately.

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Communities and languages

Languages: Icelandic

What is recorded

  • Skyr is cultured with both a bacterial starter and rennet and is then strained, which makes it technically a fresh cheese rather than a yoghurt, though it is eaten as one. Products marketed internationally as skyr are frequently strained yoghurts made without the heirloom culture and are recorded as a distinct modern product. documented

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