||This article needs additional citations for verification. (August 2012)|
Skyr (Icelandic pronunciation: [ˈscɪːr̥]) is an Icelandic cultured dairy product, similar to strained yogurt. It has been a part of Icelandic cuisine for over a thousand years. It is traditionally served cold with a topping of sugar and cream.
Skyr is mentioned in a number of medieval Icelandic sources, including Egils saga and Grettis saga. Just how similar this was to modern-day skyr is difficult to say, 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 Iceland's settlement but eventually forgotten outside of Iceland.
Traditionally, skyr is made with raw milk, however modern skyr is made with pasteurized skimmed milk. A small portion of skyr is added to the warm milk, to introduce the right bacteria, such as Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. Rennet is added as well, and the milk is left to coagulate. The skyr is then strained through fabric to remove the whey (mysa in Icelandic) and the milk solids retained.
Skyr has a slightly sour dairy flavor, with a hint of residual sweetness. Commercial Icelandic manufacturers of skyr have added flavors such as vanilla, berries, etc. common to yogurt to the final product, to increase its appeal. Skyr-based smoothies have become very popular.
Skyr is a popular product in Iceland and can also be purchased in parts of the US, UK, and Scandinavia at specialty markets. Thise Mejeri in Denmark has produced Skyr since May 2007. As of September 1, 2009, a licensed version produced by Q-meieriene is available in Norway. In 2011 Q-meieriene launched the product in Sweden.
Varying slightly between brands, unflavored skyr is roughly 12% protein, 3% carbohydrate, and 0.5% fat. It is high in calcium and vitamins commonly found in milk products.
Skyr may be used in a traditional Icelandic dish called hræringur (meaning "stirred" or "made by stirring") which consists of roughly equal amounts of skyr and porridge. It is often mixed with jam or fruit for a dessert, with prepared fish for dinner, or with cereals for breakfast.
In Norway today, skyr is also used as a term for other variants of cultured milk products - usually byproducts from cheese production. In its traditional use, it was diluted with water when used as a beverage, or mixed with milk and crumbs of flat-bread as a quick meal.
See also 
- Guðmundsson, Guðmundur. "Hnigfræði og smásæ bygging skyrs: Abstract" (in Icelandic and English). Retrieved 25 April 2012.
- "Favorite Recipes Gleaned From Menus of Many Foreign Nations". The Evening Independent. 1926-07-23. p. 14. Retrieved 2012-09-09.
- Gísladóttir, Hallgerður (1999). Íslensk matarhefð. Reykjavík: Mál og menning. p. 73. ISBN 9979-3-1846-5.
- The Yogurt Chronicles
- Q-Meieriene article about Skyr
|Wikimedia Commons has media related to: Skyr|
- Web site of California based organic Skyr producer Smári Organics
- Skyr Web Site of Icelandic Skyr producer, MS (Mjólkursamsalan) skyr.is
- Amateur Gourmet blog article on trying skyr
- Food-Info article on skyr
- Recipe for making skyr (in English)
- Iceland woos America with lamb and skyr - NY Times article (October 18, 2005) on Whole Foods introducing skyr to the US.
- Web site of New York-based Skyr producer Siggi's Skyr
- Blog Dynamics of Cats entry on skyr