At Whole Foods the other day I noticed a display of featured dairy foods. We are all aware of the recent discovery and HUGE popularity of the ancient perfect food… Greek Yogurt, but who knew the folks from Iceland also have an affinity for THICK YOGURT as well. It is called SKYR in Iceland. Siggi’s Icelandic style skyr called my name – and I figured hey, let’s give it a go!

Skyr is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 3 – 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt.
Siggi's yogurt
The big plus for my trying Siggi’s even though it was fairly expensive at two 6-ounce cups for $4 – is that that SIX OUNCES contains 16 g of protein and even though they don’t add any sugar the natural sugar from the milk only stands at 10grams. A cup of skim milk contains more natural sugar than a container of Siggi’s and yet only a tiny portion of the protein… this stuff is fantastic by the numbers.
The BIGGEST plus however, is that even the fruit flavors do NOT contain any artificial sweeteners as they use a touch of agave nectar, a substance gaining in popularity right now as it is a VERY low glycemic natural sweetener. While it is all natural and is very low glycemic, agave has even more calories than sugar, so I am not advocating a change in protocol, but I am mildly interested. Raw sugar and fructose (fruit sugar) are all natural too and I am not running to use them. While Siggi’s contains agave, it is on LIGHTLY sweetened whereas other yogurts are HEAVILY sweetened with sugar.
When I took my first spoonful of Siggi’s blueberry, my face puckered into a sour puss. It is barely sweetened at all – more like unsweetened yogurt with a tint of fresh blueberry flavor. It is so thick and creamy it was more like cream cheese than yogurt but it was so tart and tangy that I had to ADD Splenda to it. Which sort of defeats the purpose but overall this is still a GREAT product. I think the plain would be absolute perfection folded into diced cucumbers and or quartered grape tomatoes with dill and lots of cracked black pepper.
Good stuff!


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