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. To make just one cup of skyr, with all that water going out, you need three to four times the amount of milk required to make a regular cup of yogurt. As a result of this process, skyr contains two to three times the protein count of standard yogurt. (from Siggi's)
- Low Fat
- Contains Milk
Pasteurized Skim Milk, Pasteurized Cream, Live Active Cultures.