What is Greek yoghurt, and why is it popular?
Greek yoghurt is strained to remove liquid whey, and the result is a thick yoghurt with double the amount of protein as regular yoghurt. It’s tart and tangy and can be used in everything, from savoury cooking to breakfast. Due to it’s low sugar and high protein content, Greek yoghurt has long been hailed as the go-to dairy snack for the health conscious.
However, Icelandic yoghurt, or skyr, looks like it might be set to take that title.
Icelandic yoghurt is called skyr (pronounced skeer) and is made in a similar fashion to Greek yoghurt, but is always made from skim milk and strained more thoroughly, giving it the same consistency as Greek yoghurt but a creamy, milder taste and much higher levels of protein and pure milk. Skyr is also high in calcium but has less sugar than other yoghurts, and is packed with bacterial cultures for a healthy gut.
What is Skyr?
Skyr is actually an Icelandic cheese, but it isn’t at all in the same cheese category as brie, cheddar or feta. In fact, in its home country, Skyr is better known as a yoghurt substitute, which can be topped with fruit and granola for breakfast. It’s perfect for breakfast and smoothies.
Which is better?
While the two are very similar nutritionally speaking, skyr is usually more suited to those who find Greek yoghurt a little too tangy, and for those watching fat content skyr is the better option.
You might also like:
What is heavy cream in Australia?
7 healthy ingredients you should have in the fridge at all times
