Skyr is one of Iceland’s most iconic dairy products and a true national treasure. This creamy, high-protein yogurt-like delicacy is made from the milk of cows grazing on Iceland’s breathtaking pastures, where the clean air and pure water create ideal conditions for dairy farming.
In Selfoss, one of Iceland’s main towns, you’ll find a local dairy where Skyr is produced daily, preserving traditional methods passed down for generations. Its smooth texture and delicate flavor make it a must-try for both locals and visitors.
Skyr is not only delicious but also highly nutritious, rich in protein and low in fat, making it a staple in Icelandic diets. It is enjoyed on its own, with berries, or incorporated into desserts and breakfast dishes.
For travelers visiting Iceland, tasting Skyr is an essential culinary experience. Its long-standing tradition and popularity highlight the Icelanders’ respect for natural, high-quality foods and the unique landscape that supports them.
What You Should Know About Skyr – Iceland’s National Dairy Treasure
Viking Heritage – Skyr has been a staple in Icelandic diets since the Viking Age, passed down through generations.
Low Fat Content – Traditional Skyr is very low in fat, often less than 0.5%, making it a healthy protein-rich option.
Goat Skyr Exists – While cow’s milk is standard, Skyr can also be made from goat’s milk, offering a unique flavor.
High in Protein – Skyr contains about twice the protein of regular yogurt, helping with muscle building and satiety.
Natural Fermentation – Skyr’s smooth, creamy texture comes from live bacterial cultures that naturally ferment the milk.
Versatile in Recipes – Beyond eating it plain, Skyr is used in smoothies, desserts, and even savory dishes in Icelandic cuisine.
