Skyr is thick, cold and mildly sour, and in Iceland it is eaten with a spoon and a splash of cream. It also works as an ingredient: a swap for sour cream or Greek yogurt, a base for dips and the tang in a no-bake cheesecake.
Below: what skyr is, how to choose it, and nine ideas with amounts. None of them need special equipment.
What is skyr?
Skyr is a traditional Icelandic cultured dairy product. It is made from skimmed milk that is heated, cooled and set with a bacterial culture and a little rennet, then strained to remove the whey. The result has the consistency of strained yogurt with a milder flavour.
Technically, skyr counts as a fresh sour-milk cheese, though it is eaten like yogurt. It appears in medieval Icelandic sources, including Egil's saga and Grettis saga.
Plain skyr has roughly 13 g of protein per 100 g according to Wikipedia. The figure varies by brand, so check the label.
Choosing and swapping
For cooking, buy plain, unsweetened skyr. Flavoured tubs add sugar and can throw off savoury dishes.
Skyr can stand in for Greek yogurt or sour cream in most recipes, using the same amount. Brands differ in thickness, so add a spoonful of milk if a sauce comes out too stiff.
Nine skyr recipes
1. Skyr with cream and berries
The traditional way. Loosen 200 g of plain skyr with 2–3 tablespoons of cold milk or cream, spoon it into a bowl and add a handful of blueberries and, if you like, a teaspoon of sugar.
2. Skyr breakfast bowl
Top 200 g of skyr with 30 g of granola or toasted oats, a sliced banana or a handful of berries, some chopped nuts and a teaspoon of honey. Add the crunchy toppings last so they stay crisp.
3. Overnight oats with skyr
Stir 40 g of rolled oats into 100 g of skyr and 100 ml of milk, with a teaspoon of honey and a pinch of cinnamon. Cover and refrigerate for at least 6 hours, then top with fruit.
4. Skyr pancakes
Whisk 150 g of skyr with 2 eggs, then stir in 80 g of plain flour, 1 teaspoon of baking powder, a pinch of salt and 2 tablespoons of milk until you have a thick batter. Cook spoonfuls in a buttered pan over medium-low heat for 2–3 minutes per side. It makes about 8 small pancakes; for thin, rolled ones, see pönnukökur.
5. Skyr smoothie
Blend 200 g of skyr with 1 ripe banana, 100 g of frozen berries and 100 ml of milk for about a minute. Add a little more milk for a thinner drink.
6. Skyr and cucumber dip
Grate half a cucumber, squeeze out the water and stir it into 200 g of skyr with 1 small crushed garlic clove, 1 tablespoon of lemon juice, 1 tablespoon of chopped dill and a pinch of salt. Rest it for 15 minutes. Serve with rye bread, raw vegetables, or grilled fish or lamb.
7. Baked apples with skyr
Core 4 apples and fill each with a teaspoon of butter, a teaspoon of brown sugar, a pinch of cinnamon and a spoonful of raisins. Bake at 180°C (350°F) for 30–40 minutes, until soft. Serve warm with a spoonful of cold skyr and a drizzle of honey.
8. Skyr fluff
Whip 200 ml of double (heavy) cream with 2 tablespoons of icing sugar to soft peaks. Stir 250 g of skyr with 1 teaspoon of vanilla, then fold in the cream. Chill for an hour and serve with berries.
9. Skyr cheesecake
For a full dessert, our skyrterta is a no-bake cheesecake built on skyr and whipped cream.
Serving and storing skyr
Keep skyr refrigerated and use it by the date on the tub. A little clear liquid on top is whey: stir it back in for a looser texture, or pour it off for a thicker one.
When cooking, add skyr at the end and keep the heat low. Like other cultured dairy, it can split if it boils in a sauce.
Can you make skyr at home?
Yes, but it takes patience. Traditional skyr needs skimmed milk, a little live skyr as the culture, rennet and a long straining. Follow a tested recipe from a cheesemaking supplier rather than improvising.
Skyr questions
Is skyr the same as Greek yogurt?
No. Greek yogurt is strained yogurt. Skyr is traditionally made from skimmed milk and set with rennet as well as a culture, which is why it is classed as a fresh cheese, although the two are used in much the same ways.
Which recipe should I start with?
The cream-and-berries bowl. It shows what skyr tastes like with nothing to hide behind, and everything else builds on that.
Can I use flavoured skyr?
In smoothies and bowls, yes. In the dip, the pancakes or the fluff, use plain skyr and add sugar or flavour yourself.
More Icelandic food
Skyr is one part of Iceland's food. The guide to traditional Icelandic food covers the rest, and what Icelanders eat for breakfast shows where skyr fits in the morning.
Sources
About Icelandic MAT Kitchen
Traditional Icelandic recipes tested in home kitchens — from lamb soup to kleinur.