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Skyr is the traditional yogurt of Iceland that has been made for over 1,000 years. It is a strained fat free yogurt. It is made using skimmed milk. The whey (the water naturally found in milk) is strained away to make for a much thicker, creamier and concentrated yogurt. It takes about four times the milk to make one pot of siggi’s compared to standard yogurt.
siggi’s skyr is made based on an age-old Icelandic recipe but we practice our craft in and around New York. New for 2019, we’ve started making siggi’s in the beautiful city of Ljubljana in Slovenia, allowing us to bring our products to consumers in the UK and other European markets.
When making skyr, we start by making a base that is kind of like standard yogurt. Then we strain the whey, the water in milk, and wind up taking about 75% of that water out. This means that to make one cup of skyr we require about 4 times the amount of milk required to make a standard pot of yogurt. As a result of this process, skyr contains 2-3 times the protein count of standard yogurt.
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