Skyr
Skyr ( Icelandic pronunciation [ ˈscɪːr̥ ]) is a traditional Icelandic dairy product . In Germany, under food law, Skyr is declared as a low- fat cream cheese .
Origin and manufacture
Skyr was an important food source for Icelandic farmers, which is why many farms produced it themselves. First the milk is pasteurized and heated to 75 ° C to kill bacteria, then the milk is cooled to 38 ° C and inoculated with bacterial cultures from finished Skyr. This causes the milk proteins to flocculate and thicken. The yoghurt-like mass is then sieved to remove the whey. Skyr has a creamy consistency and tastes slightly sour like a mixture of low-fat quark and yogurt. Icelanders traditionally eat skyr with blueberries . In the German food trade, however, ready-made preparations with various fruits such as strawberry, pear, banana or chocolate are offered.
Skyr is very important to Icelanders , even though it is no longer produced there nationwide. The main production facility is the small town of Selfoss , which is considered Iceland's dairy headquarters.
Nutritional values
Skyr is low in fat because it's made from skimmed cow's milk. Due to its very high protein content, Skyr has established itself as a popular food in the bodybuilding scene.
The physiological calorific value of 100 g Skyr is approx. 64 kcal (270 kJ).
The ingredients are:
- Fat 0.2 g
- Carbohydrates 4.0 g
- Protein (egg white) 11.0 g
- Salt 0.08 g
- Calcium 0.15 g
Skyr in culture
Skyrgámur (Skyr Gierschlund) is the eighth of the thirteen Icelandic Christmas journeymen . He comes to the farms on December 19th and returns to the mountains on January 1st.
