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.
The specks that you see in our vanilla flavoured products are actually specks of real vanilla seeds!
We want to keep any sugar in our products, even if natural, to a minimum. siggi’s products are lightly sweetened with agave syrup or sugar, then there is also a bit of sugar that naturally comes from the fruit that we add. We do not use any artificial sweeteners. Our flavoured yogurts contain 30% less sugar than the average of adult flavoured yogurts in the UK (2018).
siggi’s lids are aluminium which is widely recycled. Our pots are made from PS plastic – please check local recyling. We’ve created an easy tear-off label so that you can easily separate the card from the pot.
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.
We’re here to help