Good source
Protein
11.0 g · 22% DV target
A thick, Icelandic cultured dairy product with a mild tang and exceptionally dense texture, skyr functions as a versatile culinary staple that offers a concentrated source of protein with minimal fat content.
Skyr is a dense, fermented dairy product used in clinical and hospital settings to increase protein intake without significantly increasing food volume .1
Because it is traditionally made from skimmed milk and strained, skyr provides a high concentration of essential amino acids (the building blocks of protein that the body cannot produce on its own) while remaining low in fat.
The high protein density of skyr, often combined with whey protein or other dairy sources, is used in systematic nutritional interventions to help prevent malnutrition in vulnerable populations .1
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
11.0 g · 22% DV target
4.00 g · 8% DV target
0.28 mg · 22% DV target
0.70 μg · 29% DV target
120 mg · 9% DV target
Seasonality has not been estimated for this ingredient yet.
Check use-by date; consume within 3 days of opening
As a strained product, it requires significantly more milk per kg than standard yogurt, increasing its footprint.
Though often categorized as yogurt, skyr is technically a fresh sour-milk cheese because it is traditionally produced using rennet and strained to remove the whey.