The creation of Icelandic skyr involves a fermentation process using skim milk and specific bacterial cultures. The procedure results in a thick, strained yogurt-like product with a characteristic tangy flavor and high protein content. The process necessitates careful temperature control and precise timing to achieve the desired texture and taste profile.
The significance of this dairy product lies in its nutritional value and cultural heritage. It provides a substantial source of protein and calcium, while its low fat content appeals to health-conscious consumers. Furthermore, the traditional methods used in its production reflect a longstanding culinary practice within Iceland.
