Skyr

Origin

Skyr has been made in Iceland for more than a thousand years and is closely linked to traditional Icelandic food culture. It was historically made by culturing skimmed milk, then straining it to create a thick, spoonable product that stored better than fresh milk. Although often compared to yoghurt, skyr is technically closer to a fresh cultured cheese because of the way it is strained.

Culinary uses

• · breakfast bowls
• · smoothies
• · dips
• · sauces
• · overnight oats
• · desserts
• · high-protein snacks

Cooking guide

Skyr is ready to eat straight from the pot. Use it in breakfast bowls with fruit, nuts, seeds or granola, blend it into smoothies, or stir it into overnight oats for extra protein. It also works well as a base for savoury dips, herby sauces and creamy dressings. Avoid boiling skyr directly, as high heat can make it split or turn grainy. For warm dishes, stir it in off the heat or use it as a cool topping.

Storage

Keep skyr refrigerated and use by the date on the pack. Once opened, reseal tightly and use within 3–5 days, depending on the brand guidance. Do not leave it at room temperature for long periods. If liquid separates on top, simply stir it back in unless the skyr smells sour, fizzy or unpleasant.

Buying guide

Choose plain unsweetened skyr for the most versatile option and the best protein-to-sugar ratio. Flavoured skyr can be convenient, but check the label for added sugar or sweeteners. Traditional-style skyr is usually low in fat, but some brands sell full-fat or creamier versions. For cooking and savoury recipes, plain skyr is the best choice.

Health benefits

• complete protein
• high protein
• calcium
• vitamin B12
• phosphorus
• low fat
• filling
• gut-friendly cultures
• low sugar option