Skyr
Skyr (Icelandic pronunciation: [ˈscɪːr̥]) is an Icelandic cultured dairy product, similar to strained yogurt. Technically it is a very soft cheese.[citation needed] It is very popular in Icelandic cuisine. Skyr was originally discovered by accident. A group of farmers in Iceland in the early settlement days poured skimmed milk over barrels of meat to attempt to preserve the meat throughout a long and harsh winter. During this same winter, the farmers became hungry and ate the fermented by-product which formed on the sides of the barrels. This was the first known culture of Skyr. It is traditionally served cold with a topping of sugar and cream.[1]
Although raw milk may have often been used after the discovery of Skyr, the original batch was made with skimmed milk. 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 very popular health product in Iceland and can also be purchased in parts of the US,[2] 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.[3] 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, or with cereals for breakfast. Children often like sugar sprinkled on top. It will keep without refrigeration, making it a good high-protein food to take on a trip.
In Norway today, skyr (or more commonly skjør) 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.
[edit] See also
[edit] References
- ^ [1] July 23, 1926 The Evening Independent
- ^ The Yogurt Chronicles
- ^ Q-Meieriene article about Skyr
[edit] External links
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Wikimedia Commons has media related to: Skyr |
- 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
