In Iceland, yogurt – skyr – is thick, fat-free, protein and calcium rich, and low in sugar. A signature food of Iceland since the 9th century, it kept the Vikings strong through long, dark winters, where food preservation was essential.
Founder Smári Asmundsson learned the secrets of skyr-making from an 82-year-old dairyman from Egilsstaoir.
He said: “Get the best milk. Skim the fat. Add live cultures. Let it set. Strain the liquid. When it looks really thykk, strain even more.”
Smári yogurt has more protein (20g) per serving than any other yogurt available in the US. It’s thicker and creamier than most other yogurt, even Greek yogurt, and it’s the only certified organic Icelandic yogurt available.
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