What is SKYR? Everything you need to know about it

SKYR, the Scandinavian cream cheese that is eaten and spooned straight from the cup, just like yogurt, has already secured a place for itself on the shelves of many different supermarkets, usually right next to yogurts of various brands. In Iceland, the dairy product which has a long tradition and was already known in the Viking Age, is still enjoyed today, while in other countries it had almost disappeared. In recent years, however, SKYR has become increasingly popular, especially in Europe, but also in the US and Australia.

Why is that? At Mila, SKYR has started to play a big role due to its popularity. But what is it? How is it made? What are its nutritional properties and benefits? And what is the difference between SKYR and Greek yogurt?

Although SKYR is often referred to as yogurt due to its creamy consistency and similar packaging, the dairy product is actually a cheese. It is often compared to low-fat Greek yogurt, which is similar in texture and taste. However, SKYR differs significantly from Greek yogurt in terms of production, as the two come from regions that could not be less alike.

SKYR is made from cow's milk, more specifically skimmed milk, to which are added microbial rennet and a mixture of lactic acid bacteria. Mila SKYR is coagulated by a slow and natural process - which is the reason why it is so creamy. In addition to “simple” yogurt cultures, Mila SKYR contains a number of other lactic acid bacteria that give it its organoleptic properties - important aspects that distinguish it from yogurt.

Once the dairy specialty has thickened, the whey is filtered out. By then, the consistency is similar to that of Greek yogurt.

But why has this delicious Icelandic cheese, with its slightly acidic taste and hint of sweetness, won over our palates? There truly is a great variety of dairy products that are produced with the help of lactic acid bacteria. Cheese, yogurt or mascarpone, for example, can all be found in the Mila product range.

The answer is quite simple: SKYR is a food which is appreciated for its many beneficial properties by nutritionally conscious consumers who pay attention to wellbeing and a healthy lifestyle. Especially nowadays, when fitness centers, gyms and parks are filled with athletes and sportsmen who are dedicated to fitness and their physical wellbeing, SKYR is appreciated particularly for those nutritional values that essentially distinguish it from yogurt: It is rich in protein and lactic acid bacteria, making it a true source of energy. A standard 150-gram cup can contain up to 17 grams of proteins that contribute to a healthy skin and help strengthen your muscles.

SKYR contains three times more lactic acid bacteria than yogurt and can be an alternative for those people who do not tolerate dairy products well.

Compared to yogurt, SKYR also contains less sugar and less fat, but minerals such as potassium and calcium, and is enriched with the D vitamins and B vitamins, especially vitamin B12. Thus, it can be described as a “superfood” that supports the health of bones, muscles, the nervous system and metabolism.

Now we have arrived at a question that seems to interest many people, since both SKYR and Greek yogurt are staple breakfast foods.  As is so often the case with topics dealing with food and its health benefits, there are various theories that favor either one product or the other. A more appropriate approach, though, would be to take a closer look at the properties that distinguish SKYR from Greek yogurt. Both come with several benefits and positive features, but their beneficial aspects depend on the consumer’s individual needs and demands.

Light and delicious: one of the biggest differences between them is their amount of fat, since SKYR contains very little fat. It also has a protein content of about 10 grams per 100 grams of product. So, dear athletes, if you want to choose one or the other product, this fact will surely help you making your choice: If you want to do something good for your muscles, proteins are important. However, the main difference between SKYR and Greek yogurt lies in the taste. The former is more acidic, while the latter is a bit milder.

SKYR was known not only by the Vikings, but also by the Gaelic people. Icelandic literature from the Middle Ages contains references to the milk specialty dating back more than a thousand years, and remnants of SKYR have also been discovered during archaeological excavations in Iceland. On the volcanic island in the far north of Europe, it was traditionally produced mainly in summer, while during the long winter months the microbial cultures were carefully stored, waiting for spring. Traditionally, SKYR was served as a stand-alone dish, while in modern times it is enjoyed as a snack or dessert and is often combined with other foods such as fruit, honey or muesli. In addition, it can be used as an alternative to other dairy products: in a dessert recipe, such as in the preparation of cheesecake with fruit, or in all kinds of sweet and savory dishes, such as in a tzatziki dip - replacing Greek yogurt.

SKYR has now become a common sight all over the continent and there are many places where you can buy it. If you are looking for an alternative breakfast or a healthy snack that also tastes delicious in combination with different types of fruit, you can first turn to the Mila Shops in Bolzano and Brunico. There you will find SKYR Natural as well as many other flavors.

Mila SKYR is also available on the shelves of other grocery stores, in major supermarkets throughout Italy and online in the Pur Südtirol online shop.