Möppur

Möppur is a fermented dairy product originating from Iceland. It is a type of skyr, which is traditionally made from skimmed milk and has a thick, creamy consistency similar to Greek yogurt. Möppur is characterized by its tangy flavor and its production process, which involves a starter culture to ferment the milk.

Historically, skyr, including varieties like möppur, has been a staple food in Iceland for centuries. It is a good source of protein and calcium, making it a nutritious option. The traditional method of making möppur involves heating milk, adding a skyr culture, and allowing it to ferment until it thickens. The whey is then drained off, resulting in a firm, almost cheese-like product.

In modern times, möppur is often produced industrially, but traditional methods are still practiced. It can be consumed on its own, flavored with fruit or sugar, or used in various culinary applications. Its high protein content and low fat make it a popular choice for health-conscious consumers. While less common than standard skyr internationally, möppur represents a specific regional variation within the broader category of Icelandic cultured dairy.