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Has anyone ever tried SKYR(icelandic variant of yoghurt)? It is made from 'de-wheyed' buttermilk and has the consistency of yoghurt. Two analogous questions: (1) the whey which has been extracted: would anyone recommend drinking it? Why or why not? (2) the SKYR: is it a good thing to include in the diet? I have heard alot from people about the dangers of caseine and assume that SKYR being derived from buttmilk it is mainly caseine protein. That being said: Is it worth my milk money?

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you are going for the calcium again – DudleyP Apr 15 2011 at 10:01

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Coming from Iceland myself I love Skyr, but haven't found any worth my milk money here in the US (Miami area). The varieties I've found at Whole Foods have too much added sugar for my taste, but if you find one without added sugar it is great some heavy cream :D Sorry I don't have any comments on the caseine issue.

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The Skyr which I have available is made by my Dad in a yoghurt maker. Just use buttermilk(I'm unsure of the process though: something to do with straining after 'incubation' in the yoghurt maker...). What sorts of offal are you eating in iceland? Having been there I know the ladies wouldn't qualify as such. I've heard brains are regularly consumed: maybe this is the cause of the INFAMOUS icelandic intellect? – PersonMan Apr 15 2011 at 2:07
Not sure about brains, never heard of that, but basically all of the lamb is eaten besides the brain, balls and all :) Then there is roe and liver from cod/haddock but not as much from beef/chicken. Don't know about the nutritional value of sheep balls, but I'm sure there's some. – Gis Apr 15 2011 at 3:05
'Having been there I know the ladies wouldn't qualify as such' an interesting comment - what are you suggesting – DudleyP Apr 15 2011 at 10:04

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