12 Things You Can Make With Skyr, Iceland’s Higher-Protein Version of Greek Yogurt
Photo: Courtesy; Andrew Purcell; Carrie Purcell.
Let's give credit where it's due: Greek yogurt has been a trusty and beloved healthy food staple for years now. But that doesn't mean you've got to be exclusive with your dairy product of choice—and truth be told, if you're anything like me, you might actually be feeling a little maxed out on Greek yogurt by now. Meet skyr, Iceland's higher-protein answer: It's almost scandalously thick, rich, and tangy. Dare I say, Greek yogurt 2.0?
OK, so skyr isn't new by any means, but Icelandic-style yogurt is having a major moment outside of its native island, with U.S. brands like Siggi's and Smari popping up. And technically, over there, it's not even considered yogurt: "In Iceland, it’s called cheese, but the texture and taste are closer to what Americans would deem yogurt," explains Lindsey Pine, M.S., R.D., owner of Tasty Balance Nutrition. Hey, no complaints either way—I'll take cheese or yogurt.
Just like Greek yogurt, the high protein content in skyr comes from straining, meaning the liquid whey is separated from the solids when it's made, explains Pine. But it also has to do with how much milk it takes to produce it, says Amy Gorin, M.S., R.D., owner of Amy Gorin Nutrition in Jersey City, New Jersey. "Typically, four cups of milk yields one cup of skyr, netting a higher-protein product," she says.
The difference isn't massive—depending on the brand, six ounces of Greek yogurt has about 17 grams of protein, while six ounces of skyr has about 19 grams, says Gorin. But if you just realized you've been eating the same Greek yogurt breakfast every day for, like, three years, seeing what you think of the skyr trend is a good way to mix it up.
Skyr is different enough to keep things interesting, but similar enough that you can use it pretty much anywhere you can use Greek yogurt. These 12 recipes call for Greek yogurt, but taste just as good (better?) when you swap in an equal amount of skyr.
This story originally appeared on Self.
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