Skyr

Skyr (Icelandic pronunciation: ​[ˈscɪːr̥], English /ˈskɪər/ SKEER) is an Icelandic cultured dairy product. It has the consistency of strained yogurt but a much milder flavor. It has been a part of Icelandic cuisine for over a thousand years. It is traditionally served cold with milk and a topping of sugar.

Skyr was brought from Norway to Iceland more than 1100 years ago, and though the tradition died out in most of Scandinavia, it lived on in Icelandic culture, and parts of Norway. Skyr is mentioned in a number of medieval Icelandic sources, including Egil's saga and Grettis saga. It is unclear how similar this was to modern-day skyr, as no detailed descriptions of skyr exist from this period. Culinary historian Hallgerður Gísladóttir has suggested that skyr was known throughout Scandinavia at the time of the settlement of Iceland but eventually forgotten outside of Iceland.

Traditionally, skyr is made with raw milk; however, 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 and Lactobacillus delbrueckii subsp. bulgaricus. Rennet is sometimes 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.

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