Icelandic yogurt (skyr) has been a signature food of Iceland since the 9th century.
The legends say that Icelanders discovered it by accident, when ancestors tried to preserve food by soaking it in milk. The milk thickened.
They tasted the curds, and the curds were good.
Icelanders are practical people, and skyr is practical food. Our growing season is short. Our winters are long. To have enough food, our ancestors preserved everything. We preserved milk by making skyr.
And skyr preserved Icelanders. It's super-concentrated, with each serving delivering the protein, calcium and vitamins of four times as much milk.
Over the centuries, skyr has appeared in songs, folk-tales, and on every table. Icelanders eat it at all times of the day.
OK, maybe more often at breakfast.
HOW WE MAKE IT:
- Start with four cups whole milk.
- Skim off all the fat. Heat it.
- Add culture. Let it stand.
- Strain off the liquid...
- ...strain more...
Now you have one cup of Icelandic yogurt.
OF SMÁRI ÁSMUNDSSON.
This is the yogurt of Smári Ásmundsson. He is an Icelander, born in Hafnarfjörður to Halldóra Hermannsdóttir and Ásmundur Jónasson. From a young age, he ate Icelandic yogurt. He credits this with making him strong.
When Smári came of age, he moved to California to study photography. He grew in his chosen craft, and was hailed as one of the Best Advertising Photographers Worldwide.
Then, a few years ago, he became a father. He began thinking about what to feed his son. He wished more foods were tasty enough to make a child happy, and healthy enough to make a parent feel good.
He realized the world needed an organic Icelandic yogurt.
Smári contacted a family friend, an 82-year-old skyr-maker from Egilsstaðir, and became an apprentice in the craft of yogurt-making. Now that he has become a full-time skyr-master, he brings to yogurt-making the same passion and perfectionism he brought to photography. He hopes you love his yogurt.