Skyr is the traditional yogurt
of Iceland. It is made by
incubating skim milk with live
active cultures. The whey, the
water naturally found in milk,
is then strained away to make
for a much thicker, creamier,
concentrated yogurt. So to
make just one cup of skyr,
with all that water going out,
you need 3 - 4 times the
amount of milk required to
make a regular cup of yogurt.
As a result of this process
skyr comes out with 2-3 times
the protein count of standard
yogurt. |