Skyr is a dairy product of Icelandic origin and is said to have been brought to Iceland by the Vikings of Norway. It is made from cow’s milk and its texture is halfway between yogurt and very soft cheese. It is made in similar way to Greek yogurt. It is traditionally made from skim milk and contains little lactose. In Iceland, it is eaten at breakfast with a granola-type cereal.

Because of its creamy texture, it can be used in many recipes to replace cream. Skyr can also be used in dips, sauces, muffins, and cakes. It is also high in protein and low in fat. However, it lags far behind Greek yogurt in its calcium content.

Here is a table comparing the nutritional value of a several dairy products per 175 g serving:

Proteins Carbohydrates Fat Calcium
Natural yogurt (Liberté) 10 g 5 g 2% M.G. 25% DV
Natural Greek yogurt (Greek Iögo) 18 g 7 g 0% M.G. 50% VQ
Skyr nature (President’s Choice) 21 g 8 g 0% M.G. 15% VQ
Skyr plain (Siggi’s) 19 g 7 g 0% M.G. 15% VQ
Skyr nature (Liberté) 19 g 8 g 2% M.G. 20 % VQ
Natural white cheese (Riviera) 12 g 9 g 2.8% M.G. 7% VQ

F.M.: fat

DV: daily value