The ‘Viking Superfood’ packed with protein: Discover the millennia-old Icelandic tradition

Could yogurt be the most versatile food? It’s perfect for breakfast, an afternoon snack, or even dessert. It’s one of those foods that lets you get creative, much like a fairground baked potato – you can top it with anything you like, turning it into a full meal. It’s so versatile that it can even transform a beef stew into an appetizer.

Over time, a lot of competition has developed between different types of yogurt. Like cheese (although it’s not quite cheese), yogurt comes in countless variations, with different textures, flavors, and consistencies. A yogurt lover faces a kind of dilemma when navigating the dairy aisle – what to pick? But in recent years, a new option has appeared: Icelandic Skyr.

The ‘Viking Superfood’ packed with protein: Discover the millennia-old Icelandic tradition

Skyr is a thick, creamy yogurt that’s similar to Greek yogurt or German quark. However, it’s lower in fat than Greek yogurt and denser than quark. It’s also a great option for athletes, providing around 10 grams of protein per 100 grams of product (it takes about half a gallon of milk to make 1 pound of Skyr). Skyr is filling, low in calories, and a great source of calcium.

The Secret Behind Skyr’s Appeal

The key to Skyr’s appeal lies in its production process. David Cara, co-owner and co-founder of Skyrland, a Madrid-based shop that sells and prepares this yogurt, explains the recipe to AS:

“It starts with skim milk, then bacterial cultures are added to begin fermentation, followed by multiple filtration steps. This process removes the whey and concentrates the solids, like protein, resulting in a thick, creamy texture. By using only skim milk, the fat content is almost non-existent, unlike other yogurts, without sacrificing the indulgent feel of its consistency.”

A Thousand-Year-Old Recipe

Skyr has been made in Iceland for about 1,000 years, and thanks to its health benefits — high in protein, low in sugar, and almost fat-free — it has spread far and wide these days. The story of this yogurt dates back to when the Norse settlers arrived on the volcanic island in the middle of the North Atlantic.

“Once upon a time, 1,100 years ago in fact, Nordic settlers began arriving in Iceland. They brought with them the skills and knowledge for producing skyr. As time passed, the know-how and recipe for this nutritious food slowly faded out elsewhere in the Nordic region. Luckily, the Icelandic skyr-making tradition continued,” shares Ísey, one of Iceland’s leading Skyr producers.

One of the early pioneers to introduce Americans to Skyr was Siggi Hilmarsson. A native of Iceland, who was studying at Columbia University in New York, began making homemade Skyr because he thought American yogurts were too sweet. In 2006, he started selling it at a local market under the name Siggi’s, and in 2007, it caught the attention of Whole Foods Market.

Skyr’s Growing Popularity

Skyr is now available at supermarkets across the United States sold under a number of different brand names and in several flavors and textures. Skyr has gained popularity due to the growing interest in healthy eating and high-protein diets.

It is even touted as a “superfood” helping to increase its appeal. A 3/4 cup serving size (170g) of Siggi’s ‘Plain’ Skyr contains 5g Sugar, 19g Protein and 100 Calories.

Original article written by Mario Espinosa de los Monteros, translated with the assistance of AI and edited by Greg Heilman.

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