Tag Archives: strained yogurt

You are what you eat: Review of Siggi’s Skyr

7 Jan

Unexpectedly, I ended up at Whole Foods last night. I don’t usually shop there, and I don’t particularly like to because I’m cheap, and by cheap I mean REALLY, REALLY cheap. I eat and cook on a budget. I am in my late 20’s and would like to buy a house some day…so spending twice or three times as much on food isn’t really part of my lifestyle.

Don’t get me wrong, some of the things they have there are wonderful, tasty, fabulous, and some of their staff are very knowledgable. If Whole Foods is your regular store to shop at, more power to you!

At any rate, there I was walking down the diary isle with Adam (my fave guy friend who’s running a half marathon with me this year) when I spotted this:

I remembered having looked for this before, about a year or so ago, after having seen a whole piece about Siggi and his Skyr on Martha Stewart.

I looked to see where they were being carried, but Seattle wasn’t a city it’d reached yet….so I waited.

I wanted to try it because skyr is “the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt.”

This sounded appealing to me, as did the high levels of protein, at 17grams per 6oz. serving size with only 100 calories (their website says 120 per serving, but the one I bought said 100, so that’s what I’m going on.)

I wanted to try the pure stuff, so I bought one little 6oz. cup, at $2.49. YIKES. This is not something I would buy EVER at that price, unless it contained the fountain of youth or was a cure to a disease, or if it created an addiction.

So what’d I think? The texture is out of this world. The flavor? Still plain old “plain yogurt” taste. The taste was not at all different from any generic brand of plain nonfat yogurt I buy at any other store, from any other manufacturer.

What I’d like to do is see how my own strained yogurt tastes and feels (texture wise that is), because even though the process is most certainly different (right????) if I can achieve a similar texture to Siggi’s then I’d be a happy camper!

I’ll give this a try this weekend and let you know how it turns out! (I’m thinking cheesecloth – I have sitting in a drawer – and a collander over a bowl with a weight on top over night….)

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