Siggi’s dairy began in 2004 when Siggi felt homesick for a staple of his childhood diet, skyr, a thick, creamy, high-protein yogurt from his native Iceland. The yogurts he found on shelves in the US were much too sweet and artificial for his liking. His mother sent him a recipe and with that, he began making skyr in his small New York City kitchen. Within just a few months, Siggi refined his technique, quit his day job and moved his humble skyr-making operation from his home kitchen to a full-scale dairy plant in Upstate New York.
True to Icelandic tradition, siggi’s products do not contain any artificial preservatives, thickeners, sweeteners, flavors or colors, and are made with milk from family farms who do not use growth hormones such as rBGH. siggi’s dairy is fully committed to making rather delicious yogurt products with simple ingredients and not a lot of sugar, always.
Skyr, pronounced “skeer,” 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. To make just one cup of skyr, with all that water going out, you need 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process, skyr contains 2-3 times the protein count of standard yogurt.
What is siggi’s filmjölk?
Filmjölk is the name for traditional drinkable yogurt in Sweden; it is slow fermented using Lactococcus and Leuconostoc culture strains which give it a soft buttery flavor. Filmjölk is to Scandinavians what kefir is to Eastern Europeans and it can be enjoyed straight from the bottle or poured over fruit or granola. We make our filmjölk with milk from family farms in New York State. As with all siggi’s products we don’t use any ghastly artificial sweeteners, flavorings or coloring. Filmjölk can also be used as a substitute for kefir, regular yogurt or buttermilk in baking and cooking!