SKYR is an Icealndic cultured dairy product, similar - Ny Nordisk Mat脱脂酸牛奶是一icealndic培养的乳制品，类似纽约诺德垫

SKYR is an Icealndic cultured dairy product, similar - Ny Nordisk Mat脱脂酸牛奶是一icealndic培养的乳制品，类似纽约诺德垫 SKYR Skyr is a traditional Icelandic cultured dairy product, similar to strained yogurt or kvarg. Technically it is very soft cheese. Skyr is mentioned in the old Sagas, such as Egils saga and Grettis saga. Legend tells us that skyr was originally discovered by accident. A group of farmers in Iceland in the early days of settlement poured skim-milk over barrels of meat in an attempt to preserve the meat throughout a long and harsh winter. During the winter, the farmers became hungry and ate the fermented by-product which formed on the sides of the barrels. This was the first known culture of skyr. Although raw milk may have often been used after the discovery of skyr, the original batch was made with skim-milk. Modern skyr is made with pasteurized skim milk. A small portion of skyr is added to the warm milk, to introduce the right bacteria, such as Streptococcus thermophilus and Lactobacillus bulgaricus. Rennet is added as well, and the milk is left to coagulate. The skyr is then strained through fabric to remove the whey (mysa in Icelandic) and the milk solids retained. Skyr has a slightly sour dairy flavor, with a hint of residual sweetness. Commercial Icelandic manufacturers of skyr have added flavors such as vanilla, berries, etc. common to yogurt, to the final product, to increase its appeal. Skyr-based smoothies have become very popular. Skyr is popular in Icelandic cuisine as well as being a natural health product. Now it can be purchased in the USA, in Whole Food Market stores. It can also be purchased in the UK and Scandinavia at specialty markets. (As of September 1, 2009 a licensed version produced by Q-meieriene is available in Norway. Since May 2007 Thise Mejeri in Denmark has produced Skyr. In Finland it has recently become available, but not yet in Sweden – (Sweden, where for art thau ?)) Varying slightly between brands, unflavored skyr is roughly 12% protein, 3% carbohydrate, and 0,5% fat. It is high in calcium and vitamins commonly found in milk products (such as vitamin B). Skyr may be used in many different ways (incl. baking), and a traditional Icelandic dish called hræringur (meaning "stirred" or "made by stirring") consists of roughly equal amounts of skyr and porridge. Skyr is often mixed with jam or fruit for a dessert, or with cereals for breakfast. In Iceland it is traditionally served cold with a topping of sugar and cream. Skyr will keep without refrigeration, making it a good high-protein food to take on a trip. Skyr has been a staple in the Icealndic common mans diet through the ages and if you don?t have skyr you are poor. Skyr has, threrefore, been used when pepople protest, i.e. poor wages or high inflation and recently, banks collapsing and the bill being sent to the people. Skyr is then thrown at Members of Parliament (Althingi) and at the parliament building etc. The old saying goes something like this: They throw the skyr who own it/can afford it! “Þeir sletta skyrinu sem eiga það”! Today I have brought with me some few samples of skyr; blueberry, strawberry and plain. Please go ahead and have a taste!