What is Skyr Myths vs reality

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[@gudmundurThor96Nr2]

We Icelanders never call it yoghurt. It is blasphemous

[@jupiteralm5593]

🤣🤣🤣🤣

[@demainesolomons6007]

An Icelandic friend made that very clear a couple of days ago. Nevertheless, in my view, it is way better than yogurt anyways! Skyr is as wholesome as the Icelandic people. Greetings from South Africa.

[@hellsingdante]

Skyr is made with skimmed milk its not rich in fat as she said, they use the skimmed milk as a way to preserve the milk after making cheese and butter and with the huge amount of skimmed milk remaining they make Skyr so it would not go to waste.

[@nikolaytonchev3365]

By definition, the authentic skyr is cheese as well,(check the other video here:kzbin.info/www/bejne/eaq2ia2ObsSNaa8&ab_channel=NPSelection) not a subproduct made with the leftovers. It is hard to believe, but skimmed milk has not been used for human consumption too frequently(check here: slate.com/technology/2014/02/uses-for-skim-milk-before-it-was-marketed-as-a-nonfat-diet-product-hog-slop-and-wool.html) and preserving it for long was not needed (some exceptions during harsh times apply). The commercial skyr nowadays, however, is more like low-fat yogurt with added sugar, which by default does not make it authentic and the main reason to name it Skyr is the lack of definitions(The yogurt itself is defined by the lactic cultures) and the confusion among the people due to the marketing myths. The video above is to clear away the confusion.

[@arnadiskristinsdottir9704]

Im Icelandic and I had no idea.

[@akb7709]

Kefir is pronounced like kay-fear, emphasis on the second syllable. Kefir is not pronounced as key-fur.

[@nikolaytonchev3365]

Actually, there are many variations which depend on the birthplace or location of the speaker. The Russian word is ''Кефир'' and when transliterated become ''Kefir'' or Kephir (/kəˈfɪər/ kə-FEER). We definitely need to know how the caucasian people pronounce that and then will be fully correct.

[@HeadphoneTarnish]

Skim milk is not new. Skimming the cream off the top of settled milk yields lower fat milk- “skim milk”. As long as milk has been collected, people have probably collected cream. The oldest reference I could find is from Shakespeare mentioning skim milk In 1596 (Henry IV)

[@NPSelection]

Hi Bryan, Yes, you are right, but the purpose of the statement in the video is to distinguish the commercial skimmed milk made/marketed for human consumption and the skimmed milk in the past used mainly for animal consumption. It is safe to presume that in the past there was no need to preserve it for long (fermentation increase the shelf life) and because of this was not used for making dairy fermented food/drink. ''Before World War II, skim milk-a byproduct of butter processing-was not sold in stores, but either discarded or fed to chickens, hogs, and calves as a protein-rich replacement for costlier animal feed. The development of skim milk as an attractive product for sale only came about because dairy producers, emboldened by their success selling milk to Uncle Sam during World War II, seized on postwar marketing opportunities to sell what once had been hog slop to housewives and families.'' Find more here: slate.com/technology/2014/02/uses-for-skim-milk-before-it-was-marketed-as-a-nonfat-diet-product-hog-slop-and-wool.html

[@patodwyer721]

Thank you

[@NPSelection]

You're welcome