skyrs

Skyrs are the plural form used for the Icelandic dairy product skyr. In English, skyr is usually treated as an uncountable noun, but skyrs may be used when referring to multiple varieties, servings, or batches of the product.

Production and characteristics: Skyr is traditionally made by fermenting pasteurized skim milk with lactic acid bacteria—typically Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus—and then straining the curd to remove most of the whey. The result is a thick, smooth, yogurt-like product with a tangy flavor and a very high protein content. Modern skyr can be made from varying fat levels and may include additional cultures, thickeners, or flavorings.

Nutrition and use: Plain skyr is high in protein and low in fat, especially when made from skim milk; it also contains calcium and other nutrients. Per 100 grams, plain skyr commonly provides about 10–12 grams of protein, 0–3 grams of fat, and roughly 60–100 calories, depending on formulation. Flavored varieties often contain added sugars.

History and culture: Skyr has a long history in Iceland, dating to medieval times as a means of preserving milk and providing a protein-rich staple. It has become a commercially produced product in Iceland and abroad, with a growing range of brands and flavors.

Global presence and market: Since the late 20th century, skyr has reached international markets and is sold in many countries. It is marketed as a high-protein snack or breakfast option and is available in refrigerated sections of supermarkets, often under brand names such as Siggi's, Icelandic Provisions, and other producers.