Skyr

Skyr is an Icelandic cultured dairy product, a type of fresh cheese that has been strained, not unlike Greek yoghurt. It is said to have originally come from Norway, brought to Iceland by the Norwegian Vikings, but is currently unique to Icelandic cuisine.

Traditionally, skyr is made with pasteurized skimmed milk and live active cultures such as Streptococcus thermophilus and Lactobacillus bulgaricus. Then, "skyr condenser" — good skyr, used to ignite bacteria growth, and rennet was added, and the milk was left to coagulate. The skyr was then strained through fabric to remove the whey, called "mysa" in Icelandic, a by-product that Icelanders used as a thirst-quenching drink. Today it is made from non-fat milk.

Skyr, in its traditional preparation, has no added flavors beyond the ingredients mentioned above. Recently, Icelandic manufacturers of skyr have added flavors such as vanilla, berry, and other flavorings common to yoghurt 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 was recently introduced to the US in selected Mid-Atlantic and New England gourmet stores. Varying slightly between brands, unflavored skyr is roughly 12% protein, 3% carbohydrate, and 0.5% fat. It is high in calcium.

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 brown sugar sprinkled on top. It will keep without refrigeration, making it a good high-protein food to take with you on a trip.