Skyr
An Icelandic strained dairy product made from skim milk, thicker and denser than Greek yogurt, with a very mild tang. It is eaten like yogurt but made like a fresh cheese.
| Category | Yogurt & Cultured |
|---|---|
| Maker / Origin | Iceland |
| Storage | Keep sealed in its cup in the fridge. Stir any surface whey back in. |
| Shelf life | About 2 to 3 weeks unopened; about 1 week after opening. Check the date on the cup. |
| Best uses | Breakfast, smoothies, dips, baking, and as a dessert base with berries. |
| Substitutes | Greek yogurt, ideally a thick 2% or whole-milk style. |
| Pairings | Berries, honey, granola, and brown sugar. |
| Last checked | October 18, 2026 |
About it
Skyr has been made in Iceland since the Viking settlement, kept alive by passing cultures from farm to farm. Technically it is a strained fresh cheese eaten like yogurt. Traditional skyr uses skim milk, which keeps it lean despite its density.
Storing it
Skyr freezes acceptably for up to 2 months for smoothies and cooking; the texture turns grainy for eating plain.
Using it
Eat skyr as a thick breakfast yogurt with berries and honey, or use it in dips and baking where Greek yogurt is called for.
Swaps & pairings
Greek yogurt is the direct swap, slightly tangier and looser. Quark gives a similar dense, mild result in European recipes.
More from this maker: Iceland