Yoghurt might have been your go-to for breakfast and snacks, but have you tried Skyr? This Icelandic wonder looks like yoghurt and tastes like yoghurt—but it’s not yoghurt. While they may seem like siblings, Skyr and yoghurt are two unique dairy delights with centuries-old histories and surprising differences. In this post, I’ll dive into what makes Skyr stand out from yoghurt.
SEE ALSO: Is yoghurt really healthier than cheese? →
Origins of Skyr and yoghurt
Skyr and yoghurt have distinct histories and origins. Skyr comes from Iceland, where it’s been made for over a thousand years. Traditionally, Icelandic Skyr was a staple for Viking settlers, offering sustenance in the harsh climate.
Yoghurt has an even longer history. It likely originated in the Middle East or Central Asia thousands of years ago. People discovered that milk left to ferment would thicken and develop a tangy taste. Over time, yoghurt spread across Europe, Asia, and beyond.
How Skyr and yoghurt are made
Skyr and yoghurt both start with milk. The milk is heated, and then cultures are added to ferment it. However, they differ in the type of cultures used and the straining process.
Making Skyr
Skyr uses cultures that produce a mild but thick texture. After fermentation, Skyr is heavily strained to remove the whey. This straining creates a thick, creamy consistency similar to Greek yoghurt. Traditionally, four cups of milk are needed to make one cup of Skyr. This high milk content is part of why Skyr is so protein-rich.
Making yoghurt
Yoghurt is fermented with different bacterial cultures, which gives it a more sour flavour. It is strained to varying degrees depending on the type. Regular yoghurt is only slightly strained, so it retains more whey, making it looser and more fluid. Greek yoghurt, on the other hand, undergoes a similar straining process to Skyr, resulting in a thicker consistency.
Texture and taste: Skyr vs yoghurt
Skyr is thick and creamy, with a slightly milder flavour than yoghurt. It’s often described as somewhere between yoghurt and cheese in texture. Traditional Skyr has a less tangy taste, which some people prefer over yoghurt.
Yoghurt has a looser consistency, although Greek yoghurt is an exception. Regular yoghurt is more liquid and pourable, while Greek yoghurt is thicker. The flavour is usually tangier, thanks to the bacteria used in the fermentation process. Some people love the sharpness of yoghurt, while others prefer the mildness of Skyr.
Nutritional profile: how Skyr and yoghurt stack up
When comparing nutrition, Skyr and yoghurt offer similar but slightly different benefits. Both are high in protein, calcium, and probiotics, but there are key differences.
Protein
Skyr is known for its high protein content. Because it’s heavily strained, Skyr has a higher concentration of protein per serving. This makes it an excellent choice for those looking to increase their protein intake without adding extra fat.
Yoghurt also contains protein, though the amount varies depending on the type. Greek yoghurt is comparable to Skyr in protein content due to the similar straining process. However, regular yoghurt contains less protein than Skyr or Greek yoghurt.
Fat
Traditional Skyr is low in fat. In Iceland, Skyr was traditionally made from skimmed milk, giving it a naturally low fat content. Today, you can find Skyr made from whole milk or low-fat milk, but the classic version remains very low in fat.
Yoghurt comes in a range of fat levels. Full-fat yoghurt, low-fat yoghurt, and fat-free options are all available. Greek yoghurt tends to have a higher fat content if made from whole milk. However, fat-free Greek yoghurt is also widely available.
Probiotics
Both Skyr and yoghurt contain probiotics, beneficial bacteria that support gut health. The types and strains of probiotics vary, but both provide a boost to your digestive system.
Probiotics in yoghurt are typically more diverse, with several strains of beneficial bacteria. Skyr also contains probiotics, though the variety may be more limited. Both are excellent choices for maintaining a healthy gut.
Calcium
Calcium is essential for strong bones and teeth, and both Skyr and yoghurt are great sources. Because they’re concentrated dairy products, they offer a higher amount of calcium per serving compared to milk. Skyr, with its dense composition, generally contains a bit more calcium than regular yoghurt. However, Greek yoghurt can be similar in calcium content to Skyr.
Health benefits of Skyr and yoghurt
Both Skyr and yoghurt come with impressive health benefits. They’re nutrient-dense, low in sugar (in their natural forms), and can be part of a balanced diet.
Weight management
Due to its high protein and low fat content, Skyr is filling and satisfying. The protein helps you feel fuller for longer, which can be helpful if you’re managing your weight.
Yoghurt, especially Greek yoghurt, is also filling due to its protein content. However, full-fat yoghurt may add more calories, so it depends on your dietary goals.
Muscle recovery
Skyr and yoghurt are rich in protein, making them ideal for muscle repair and recovery. After a workout, protein helps repair and build muscles. Skyr’s high protein content makes it an especially good choice for athletes or those with higher protein needs.
Digestive health
The probiotics in both Skyr and yoghurt contribute to a healthy gut. A balanced gut microbiome is linked to many health benefits, including improved digestion, immune function, and even mood regulation.
Skyr vs yoghurt: which is better?
Choosing between Skyr and yoghurt largely depends on personal preference and dietary needs. Here’s a quick summary to help you decide:
- If you want a high-protein, low-fat option, Skyr is an excellent choice.
- If you prefer a thicker, tangier dairy product, Greek yoghurt is similar to Skyr in texture and protein content.
- For a more traditional yoghurt taste, go with regular yoghurt, which is smoother and more liquid.
How to enjoy Skyr and yoghurt
Both Skyr and yoghurt are incredibly versatile. Here are some ways to incorporate them into your diet:
- Breakfast: Add Skyr or yoghurt to your morning routine. Top with fresh fruit, nuts, or honey for a nutrient-packed breakfast.
- Smoothies: Both Skyr and yoghurt blend well into smoothies, adding creaminess and protein.
- Dips: Use Skyr or Greek yoghurt as a base for dips. Mix in herbs, spices, or lemon juice for a healthy alternative to sour cream.
- Baking: Yoghurt can replace oil or butter in baking for a healthier twist. Skyr’s thicker texture makes it a good substitute in recipes needing a firmer dairy base.
Final thoughts
Skyr and yoghurt both offer unique flavours, textures, and health benefits. Skyr’s thick, creamy texture and high protein make it a satisfying option. Yoghurt, with its tangy taste and variety of options, appeals to many as well.
Whether you choose Skyr or yoghurt, you’ll be getting a delicious, nutritious food packed with protein, probiotics, and calcium. Try them both and see which suits your taste and lifestyle better.
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References
Overall nutritional content
The nutritional content of cheese in our table comes from the USDA Food Data Central Repository, the Australian Food Composition Database and cheese manufacturers. We realise that there can be variations between different brands and producers. Hence, the numbers we have used are averages.
Fat content
Our fat RDI data comes from Cleveland Clinic’s Healthy Fat Intake resource.
Type of fat in cheese as per Harvard T.H. Chan’s The Nutrition Source.
Protein content
Our protein RDI data comes from Harvard Medical School’s Harvard Health Publishing.
Cholesterol content
Is There a Correlation between Dietary and Blood Cholesterol? Evidence from Epidemiological Data and Clinical Interventions? – Maria Luz Fernandez and Ana Gabriela Murillo
Saturated fat, carbohydrate, and cardiovascular disease – Patty W Siri-Tarino, Qi Sun, Frank B Hu and Ronald M Krauss
Effect of cheese consumption on blood lipids: a systematic review and meta-analysis of randomized controlled trials – Janette de Goede, Johanna M Geleijnse, Eric L Ding, Sabita S Soedamah-Muthu
Safety in pregnancy
All the advice relating to what cheeses you can eat during pregnancy in this article is based on the recommendations by health authorities in Australia, the UK and the USA. If you are unsure about what you can or cannot eat, please consult your doctor.
Australia – FSANZ, United Kingdom – NHS and United Sates of America – FDA
Lactose content
Lactose residual content in PDO cheeses
Detection of lactose in products with low lactose content
The analysis of lactose in milk and cheese products by HPLC
Food Standards ANZ Food Composition Database
Lactose & Galactose content of cheese
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
