The story of siggi’s skyr starts in New York City during the holiday Season of 2004. Siggi Hilmarsson was for the first time in his life not going back home to Iceland to spend the holidays with his family. Feeling homesick and missing a staple of his childhood diet, he dug up some old articles on and recipes for skyr, the traditional yogurt of Iceland, sent to him by his mother. Undaunted by the articles’ arcane measurement system and his total lack of relevant measuring devices, Siggi made his first batch of skyr in his kitchen.
ICELANDIC STYLE SKYR STRAINED NON-FAT YOGURT
Skyr is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey 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.
FILMJÖLK PROBIOTIC DRINKABLE NON-FAT YOGURT
A staple of Sweden, filmjölk is a drinkable yogurt with a soft, buttery flavor. It is delicious on its own, in smoothies, or poured over granola or fruit. filmjölk is to Scandinavians what kefir is to eastern Europeans.