Note, however, that some stirring is required to achieve optimal consistency, since the yogurt tends to naturally separate.īeing somewhat of a purist, the bulk of my yogurt consumption leaned toward plain, unflavored skyr. One of the reasons I dislike Greek yogurt is its curdiness, so I immediately noticed the smoother, more even texture of my first bowl of skyr - it was love at first bite. The natural sourness is not heavy at all, and it adds a refreshing brightness and zing to each pillowy spoonful. Well, I’m writing about it for a reason! Taste-wise, skyr is thick and creamy with a more pronounced tanginess than Greek yogurt. ![]() Plain skyr, sporting a humble four grams of naturally-occurring sugars, is a great alternative that can easily be “dressed up” with a healthy dose of fresh fruit and honey. What my adventures in the Safeway yogurt aisle did prove, however, is that the real thing to fear is sugar content - wake up, America: yogurt is just dessert in disguise! A six-ounce container of Yoplait’s iconic strawberry flavor, for instance, has a whopping 26 grams of added sugar. So, in conclusion, no, there’s really nothing skyr-y about skyr. As Americans continue to seek “healthier,” protein-rich products, skyr is sure to become a breakfast or snack staple in many households. Interestingly enough though, in addition to rennet, the two fermentation cultures requisite for categorization as a yogurt product were notably present, further blurring the lines between yogurt and cheese.Įither way, the characteristically smooth, glossy surface of a fresh cup of skyr has made it a major contender in the yogurt (cheese?) market. ![]() Unfortunately, a study conducted by researchers from the Slow Food Foundation for Biodiversity found that industrialized skyr production has been unable to replicate the time-honored process - grocery store skyr varieties show reduced bacterial diversity compared to the traditional stuff. While this might sound a bit gross, the human gut microbiome is thought to benefit more from the increased bacterial diversity (think probiotic effects!). Rennet, a mix of enzymes typically used to curdle milk into cheese, is also added. According to an article from “Cook’s Illustrated,” more authentic skyr-making methods utilize a fermentation process in which skyr from previous batches is combined with the beginnings of the new product, effectively allowing old bacteria and yeast to mingle with the new. Rather, it’s a traditional Icelandic cheese that’s been around since the time of the Vikings! ![]() That being said, skyr does have one deep, dark, dirty secret: it actually isn’t even a yogurt. For those who like numbers, a cup (eight ounces) of plain skyr contains over 20 grams of protein in fewer than 150 calories. Nutritionally, not at all! In fact, it’s quite the opposite packed with plenty of protein, calcium and other essential nutrients, in addition to its low caloric content, a large part of skyr’s popularity comes from people’s belief that it’s a miracle food. ![]() And yet something besides its trendiness must have kept skyr on the shelves of American grocery stores, steadily multiplying in brand availability and flavor variety, since its 2008 Whole Foods debut.ĭespite being somewhat of a yogurt-virgin (I only recently discovered that I’m an exception to the “all East Asians are lactose intolerant” myth), I felt inspired to take it upon myself to figure out exactly why Americans are so into skyr. SKEE-R (as it’s pronounced) has seemingly found its place amongst the new-age “hipster” yogurts - bottles of kefir to its left and tubs of cashewgurt to the right. Whether it’s your friendly neighborhood Safeway, Trader Joe’s, Kroger’s - you name it - you can’t miss the shiny white tubs proudly bearing the same four letters in bold print, atop rustic-esque doodles of various fruits and vines that read like some mythical incantation straight out of Lord of the Rings. with a chain grocery store - you’ve most definitely encountered this magical mystery of the dairy aisle. If you live anywhere in the Bay Area - or, really, anywhere in the U.S.
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