While in New York I was lucky enough to try Siggi’s Icelandic style skyr strained non-fat yogurt a rich, thick, fat free marvel. In fact I couldn’t believe it was fat free and extremely low in sugar.
Skyr is traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt.
I wanted to know more so I did some research. Seems this guy named Siggi Hilmarsson couldn’t make it home to Iceland for Christmas in 2004, so stuck in New York over the holidays and hankering for a taste of home he decides to whip up some skyr. By 2006 he perfects his product and in the summer, starts selling it at the Real Food Market, an outdoor market in Lower Manhattan and at Murray’s Cheese in the West Village and The Market at Grand Central Terminal. Now he has an extremely large distribution on the East Coast, including Whole Foods.
I really liked this yogurt, it was the best I have ever had (I tried the orange-ginger flavour). I am a huge fan of the Canadian deliciousness that is Liberte, and if Siggis arrives it will certainly give it a run for its money. There is nothing like good for you that tastes great too.