Alongside low-fat quark and yogurt, skyr now has a firm place in the refrigerated section of the market. However, it is not to be assigned to either of them. But what is it then? And why is the Icelandic dairy product so hyped?? We have done the check and reveal how Skyr compares to other dairy products.

What is Skyr?

In Iceland, people have been swearing by skyr for centuries. The name has remained traditionally Icelandic and is pronounced [Skier], with emphasis on the “r”. It has nothing to do with the English “Sky”.

In Germany, Skyr is classified as a so-called “fresh cheese” product. It has a slightly sour taste, reminiscent of unsweetened natural yogurt. However, it is somewhat firmer than yogurt, but again much creamier than low-fat quark, but has similar nutritional values to edible quark.

How is Skyr made?

The secret behind skyr is its special production. Only skimmed milk is used, which is then enriched with lactic acid bacteria, similar to yogurt. Compared to yogurt, however, four times as much milk is used for this purpose.

In addition to the bacteria, skyr is also thickened – like quark – with (microbial) rennet, a coagulating enzyme. In the end comes out what many love so much. A dairy product that is creamier than low-fat curd and firmer than yogurt.

What are the nutritional values of Skyr?

In short: a lot of protein and little fat. Because the combination is not only helpful in losing weight, but also in building muscle and makes it a really good satiator. Until now, low-fat quark with 13 grams per 100 grams was considered “the” protein bomb par excellence. Skyr contains 11 grams of protein per 100 grams, which is almost as much and makes it a serious competitor to low-fat quark. Natural yogurt has to pack it in, with a mere 3 grams of protein.

Protein-rich recipes keep you full for a long time and are therefore naturally also included in our diet plan for losing weight:

The fat content, on the other hand, is negligible. On 100 grams it is just 0.2 grams, which definitely speaks for the Icelandic traditional product. In addition, there is a proud amount of calcium, the most important micronutrient in our body in terms of quantity. Skyr contains 150 milligrams per 100 grams. In comparison, natural yogurt contains 120 milligrams.

Here again all Skyr nutritional values* per 100 grams at a glance:

  • Calories: 63 kcal
  • Fat: 0.2 grams
  • Carbohydrates: 4 grams
  • Protein: 11 grams
  • Calcium: 150 milligrams

*varies depending on manufacturer

Is Skyr healthy?

The answer is clear and unambiguous: Yes. But what makes him so healthy? Due to its high protein content, it provides a long-lasting feeling of satiety and has only a minimal effect on blood sugar levels, so that only a small amount of insulin is released and cravings are curbed.

Another plus point is the extremely low fat content. With 0.2 grams it is virtually fat-free and thus a real lightweight. The high calcium content also speaks for itself and helps to protect bones and teeth.

As if that were not enough, Skyr can even help to promote healthy intestinal flora through the lactic acid bacteria with which it has been enriched. And not only is it essential for digestion and metabolism, but it also affects overall well-being. Nearly 70 percent of all immune cells are located in the intestines and ensure that your body’s defenses are working.

Is Skyr better than low-fat quark?

If you compare the nutritional values, they are almost on a par, as for example in the fat content. In terms of protein content, low-fat quark is the front-runner: With 13 grams of protein per 100 grams, it is just ahead of Skyr, which “only” has 11 grams.

However, if you look at the amount of calcium it contains, Skyr comes out on top with 115 milligrams. For comparison: Low-fat quark contains around 92 milligrams of calcium per 100 grams. However, you have to dig a little deeper into your wallet for this traditional Icelandic food.

Taste and consistency. This is probably the biggest drawback of low-fat quark, as it tastes rather bland and pasty on its own. However, this can be easily remedied by adding a sip of water or milk. Mix, stir, ready. Nevertheless, Skyr scores with an incredibly creamy consistency that is more reminiscent of yogurt than (low-fat) quark. That is exactly what makes it so attractive for many. In the end it is – as so often – a matter of taste.

Skyr recipes and preparation tips

Skyr can be used in the kitchen like low-fat curd cheese or yogurt. For breakfast, with fruit, oatmeal and a few nuts, you can prepare a meal in no time at all that will keep you full for a long time and give you energy for the day. Just as well it can be pimped with a few herbs and spices to a hearty dip that goes well with potatoes, vegetable sticks or a steak. Or how about a protein dressing for a salad?? How to make it.

Where to buy Skyr?

Skyr is now a standard ingredient in the refrigerated section of most supermarkets. It is available as a branded product from Arla, Weihenstephan & Co., as well as the cheaper – but not inferior – no-name variety at Aldi, Lidl and other discounters. And not only pure in the “original preparation”, but also in many flavors.

Those who buy varieties such as vanilla, raspberry or strawberry should note, however, that it is not just a little fruit flavoring that is mixed in. In addition, there is usually a good portion of sweetness, which turns the healthy satiator into a sugar trap. Therefore, you should rather choose the unsweetened original and spice it up yourself with fresh fruit.

Conclusion: Skyr convinces with top nutritional values

Really good nutritional values and a pleasant consistency make Skyr a great alternative to low-fat quark, which quickly provides you with some valuable proteins. The only drawback is the high price, but you can get around that by reaching for the no-name Skyr.

About the Author

Andrew Scott

ANDREW SCOTT, Founder Mountaineer Country Tours About me In my spare time I test toys and that's why I created this site. If you have any questions feel free to ask and I'll be happy to reply to you by email or in comments.

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