Skyr
Skyr is an Icelandic cultured dairy product technically classified as a fresh cheese, not a yogurt, though it's used the same way. It's made by straining skyr cultures (a mix of bacteria distinct from standard yogurt strains) from skim milk, which concentrates the protein and removes most of the liquid whey. The result is thicker and tangier than even strained Greek yogurt, with a texture closer to a soft, spreadable cheese, but a flavor that's cleaner and less sour.
Varieties
Traditional Icelandic skyr is made from skim milk and is naturally low-fat; some brands sold outside Iceland add cream back in for a richer, less authentic version, so check the fat content if the traditional lean texture matters.
Buying tips
Check the label for 'skyr' cultures specifically rather than products marketed as 'skyr-style,' which are sometimes just thick yogurt with less protein. Plain, unsweetened varieties are more versatile for cooking than flavored ones.
Substitutes
Full-fat Greek yogurt — 1:1
The closest everyday substitute in flavor and use, though noticeably looser and slightly tangier. Strain it through cheesecloth for 30 minutes to thicken it closer to skyr's texture.
Labneh — 1:1
A strained yogurt cheese with a similar dense texture, but tangier and often slightly saltier depending on the brand.
Quark — 1:1
Very similar protein-forward texture and mild flavor; common in German and Scandinavian cooking and often easier to find than skyr in some regions.
Cottage cheese, blended smooth — 1:1
Blend in a food processor until completely smooth to remove the curds; the flavor is milder and less tangy than skyr.
Sour cream, thinned slightly — 3:4
Higher in fat and lower in protein than skyr, so use a bit less and expect a richer, less lean result in baking.
Storage
Keep refrigerated in its sealed container and use within the printed date; once opened, use within about a week and always use a clean spoon to avoid introducing bacteria that speeds spoilage.
How to use
Eat plain or sweetened with honey and fruit for breakfast, blend into smoothies for extra protein without added sugar, use in place of sour cream on baked potatoes or in dips, or fold into pancake and muffin batters for a denser, moister crumb.
What it pairs with
Pairs well with tart berries, granola, and honey for breakfast, and with cucumber, dill, and garlic in savory dips similar to tzatziki.
Nutrition
Skyr is unusually high in protein for its calorie count, often 15-19 grams of protein per 170-gram serving with very little fat if made from skim milk, since straining concentrates protein while removing much of the fat and lactose.
FAQ
Is skyr the same as Greek yogurt?
No. Skyr is technically a fresh cheese made with different bacterial cultures and is strained further, giving it a thicker texture and higher protein content per serving than most Greek yogurt.
Can I make skyr at home?
Yes, but it requires skyr-specific starter cultures (available online) and takes longer to set than yogurt, often 5-8 hours, followed by straining through cheesecloth for several hours to reach the right thickness.
Why is skyr so thick?
It's strained multiple times to remove whey, concentrating the milk proteins into a dense, almost cheese-like consistency rather than the pourable consistency of regular yogurt.
Can skyr be heated or cooked?
It can curdle if boiled directly like regular yogurt, so stir it into hot dishes off the heat or temper it first with a spoonful of the hot liquid before adding it back to the pan.