ORGANIC ICELANDIC YOGURT
Smári yogurt has more protein per serving than any other yogurt in the US. It's thicker than most other yogurt. Creamier, also. It's thick because we strain off most of the water, and leave the yogurt. It's concentrated. It takes four cups of whole milk to make one cup of Smári.
Spoons speak of it in awe. According to legend, people in remote Iceland villages eat it with a knife and fork. It may be the best yogurt on earth.
*Icelandic for "thick"
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Smári is the only certified organic Icelandic yogurt in the US. Our milk and fruit are not treated with hormones, pesticides, or herbicides. We think pure, natural, local food tastes more interesting than factory-farmed stuff. It's better for you. Better for your kids, too.
In Iceland, we call yogurt "skyr." It's thick, high in protein and calcium, and low in sugar. It kept our Viking ancestors strong through long dark winters. Smári learned the secrets of skyr-making from an 82-year-old dairyman from Egilsstaðir. He said: "Get the best milk. Skim the fat. Add live cultures. Let it set. Strain the liquid. When it looks really thykk, strain even more." And that’s how we make it today. In the USA, of course.