Skyr

Technically, skyr is classified as a fresh cheese because it is traditionally made by curdling milk with rennet, though it is consumed culturally and culinarily like a thick yogurt. It utilizes specific strains of lactic acid bacteria that give it a distinctively tangy flavor.

Skyr is exceptionally high in protein because the traditional straining process removes a large amount of the liquid whey. This concentrates the casein protein, leaving a thick, nutrient-dense product that contains roughly 10 to 12 grams of protein per 100-gram serving.

Skyr has been a staple of the Icelandic diet for over 1,000 years, with its origins tracing back to the foodways of the Norse settlers. Historically, it was an essential way to preserve milk during the harsh Scandinavian winters.

While both are thick and strained, skyr uses entirely different bacterial cultures and historically involves a small amount of rennet, unlike Greek yogurt. Skyr also generally boasts a milder, slightly sour taste and a naturally higher protein density than Greek yogurt.