skyrbollar

Skyr is a traditional Icelandic dish made from fermented sheep's milk. It is a type of yogurt that is thickened with a layer of cream on top, which is known as skyrbollar. The term "skyrbollar" refers to the small, round lumps of cream that form on the surface of skyr as it ferments. These lumps are a distinctive feature of the dish and are often eaten separately from the rest of the skyr.

Skyr is typically made by heating sheep's milk to a high temperature, then cooling it rapidly to create a curd. The curd is then strained to remove the whey, and the remaining curd is left to ferment at a cool temperature. As the skyr ferments, the cream rises to the top and forms the skyrbollar. The fermentation process can take several days, and the resulting skyr has a tangy flavor and a thick, creamy texture.

Skyr is a popular dish in Iceland and is often served as a breakfast food. It can be eaten on its own or used as an ingredient in other dishes. The skyrbollar are often eaten as a snack or used as a topping for other foods, such as pancakes or waffles. Skyr is also a popular ingredient in Icelandic cuisine and is used in a variety of dishes, including soups, stews, and desserts.

In recent years, skyr has gained popularity outside of Iceland as well. It is often marketed as a healthier alternative to traditional yogurt, as it is lower in fat and higher in protein. However, the traditional Icelandic method of making skyr involves the use of raw milk, which is not allowed in many countries due to food safety regulations. As a result, many commercial versions of skyr are made using pasteurized milk.

Despite these differences, skyr remains a beloved dish in Iceland and is an important part of the country's culinary heritage. The skyrbollar, in particular, are a unique and delicious feature of the dish that add an extra layer of texture and flavor.