Erika Martin BSc Nutrition (Candidate)
Reviewed by Andrea Miller MHSc, RD
Recently, I’ve been enjoying skyr, a yogurt that has been eaten in Iceland for thousands of years, and has been gaining popularity in North American grocery stores. When I eat it for breakfast, I find that it keeps me satisfied throughout the morning, which works great with my busy university schedule. As a food and nutrition student, I was curious as to why this product was becoming so popular, and how it compares to regular yogurt or Greek yogurt. Essentially, skyr is higher in protein than regular or Greek yogurt. This is because it technically is not a yogurt at all. It is a cultured dairy product, which is actually a strained cheese, allowing it to be thicker and higher in protein than other yogurts, while also keeping a lower sugar content. Below are some nutrient comparisons between yogurts, all plain (unflavored, unsweetened):
|Skyr||Greek Yogurt||Plain/Regular Yogurt|
|Per ¾ cup (1 serving)||PC Plain Skyr Icelandic 0% M.F. Yogurt||PC Plain 0% M.F. Greek Yogurt||PC Plain 1% M.F. Yogurt|
|Calcium||15% daily value||50% daily value||20% daily value|
When selecting yogurt, aim for lower fat – 2% M.F. or less – contain at least 15% daily value for calcium and have no added sugar. All of the above yogurts meet these recommendations; additionally, Skyr has a higher protein content compared to Greek and regular yogurt. This can be especially great for athletes looking to add more protein to their diet. It is important to look for yogurts with no added sugars, and I find that sometimes plain yogurt tends to be a little bitter. A great way to naturally add some sweetness into your skyr is with a little bit of honey, some fruit, cinnamon or natural maple syrup. I also like to add some nuts, chia seeds or granola to give it a more satisfying crunch. Additionally, I find that skyr is a great addition to smoothies.
Here are some recipes to make with skyr: