Skyr
Sign in to savethumb|270px|A German journalist eating a portion of skyr in 1934 thumb|Mass-produced vanilla skyr thumb|Varieties of flavored skyr
In the Vinony graph
Within Vinony's link graph, Skyr is referenced by 166 other articles, and connects out to flavored milk, pasteurization and milk deliverer.
It is catalogued under topics including Fermented dairy products and Icelandic cuisine.
Its subject is documented across 31 Wikipedia language editions.
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 60 products
- Energy
- 69 kcal
- Fat
- 0.1 g
- — of which saturates
- 0.1 g
- Carbohydrates
- 6.6 g
- — of which sugars
- 6.3 g
- Protein
- 10.3 g
- Salt
- 0.11 g
via Open Food Facts · ODbL
Wikidata facts
- Subclass of
- dairy product
- Has part
- cow's milk
- Country of origin
- Iceland
- Image
- Skyr.is með vanillu.jpg
Show 2 more facts
- Commons category
- Skyr
- food energy
- 80
Sources (2)
via Wikidata · CC0
~4 min read
Encyclopedic overview
7 sectionsContents
- Etymology
- History
- Nutrition
- Production
- Commerce
- See also
- References
thumb|270px|A German journalist eating a portion of skyr in 1934 thumb|Mass-produced vanilla skyr thumb|Varieties of flavored skyr
Skyr ( ; ) is a traditional Icelandic cultured dairy product. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the Baltic states, the Low Countries and Germany. It has been a part of Icelandic cuisine for centuries.
Excerpted from Wikipedia’s “Skyr” article, available under the CC BY-SA 4.0 licence.