What Is Skyr? Yogurt’s Got Nothing on This Icelandic Dish—And Hotel Rangá Has an Easy Recipe to Make It

Skyr is higher in protein than regular yogurt and Greek yogurt alike. The two differ in that Greek yogurt gets its high protein content by straining out excess whey, while skyr is sometimes not strained at all, getting its protein from the amount of milk used to make it, says Eating Well.

“Skyr is lower in fat and calories than Greek yogurt, and it is [often] made from skimmed milk instead of full-fat milk,” notes Gylfadóttir. “It’s healthier and super high in protein, even higher than Greek yogurt. The texture of it is quite smooth.”

It’s also lower in sugar than most yogurts you’ll find on shelves and high in calcium. (One serving can contain up to 20 percent of the daily recommended amount, says Real Simple. In addition to being packed with probiotics, skyr is also purported to be good for weight loss due to its high protein content and low carbs. This makes it great for controlling blood sugar levels as well.

Hotel Rangá’s Iclandic Skyr Recipe

You can find skyr at the grocery store nowadays, but you can also easily make it yourself. Gylfadóttir’s top tip for first timers? “Make sure to whip the skyr long enough so it becomes light and fluffy.” Here’s how to make a breakfast- or dessert-worthy skyr dish that can serve three or four people:

Ingredients

Skyr

• 1 pound plain yogurt (Hotel Rangá recommends Siggi’s)
• 1¾ ounces icing sugar
• ⅔ cup heavy cream
• ½ cup oats 
• 2 tablespoons honey
• Blueberries and raspberries, for serving

Blueberry Coulis

• 17 ounces blueberries
• 3½ ounces sugar
• 3½ ounces water

Directions

1. Make the skyr: Place the yogurt, icing sugar and heavy cream in a large bowl and whip them together by hand until the skyr becomes light and fluffy. Set aside.

2. Preheat the oven to 200°F. Combine the oats with the honey in a small baking dish and bake until they turn brown, about 20 minutes.

3. Make the blueberry coulis: Place all the ingredients in a small saucepan over medium-low heat. Bring to a gentle simmer and cook until the fruit is broken down and the sugar is dissolved, 8 to 10 minutes. Set aside to cool, then blend it in a blender for a smoother consistency if desired. 

4. Serve the whipped skyr in bowls and drizzle the blueberry coulis on top. Sprinkle it with the oats and garnish with blueberries and raspberries.