Yogurt is a staple food in our house. Not only is it delicious and nutritious (complete with gut loving probiotics and essential mineral calcium), it is such a versatile food. It can be a meal, a side dish, a topping, a snack, or a dessert – just choose how you top it or mix it.
On our recent trip to Iceland, we tasted the best yogurt of our lives. It’s called skyr [skeer].
A creamy smooth texture and a mildly tart flavor, Skyr is wonderful topped with berries + nuts, in creamy dips and sauces, or in place of sour cream in your families favorite recipes.
Below are the differences between the most commonly consumed yogurt:
Traditional Yogurt |
Greek Yogurt |
Australian Yogurt |
Skyr (Icelandic Yogurt) |
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How it’s made: | Regular milk (full fat or low fat) + cultures | Traditional yogurt, strained to remove liquid whey and lactose | Traditional yogurt (typically whole milk) cooked more slowly and longer than traditional yogurt | Traditional yogurt (traditionally made with non-fat milk) + additional straining beyond Greek yogurt
*whole milk is often added to make it creamy and rich |
Flavor & Texture: | Flavor and texture vary depending on type of milk, culture, and flavor added. Typically, traditional yogurt is light, mildly sweet and smooth. | Tart and tangy with a thick and creamy texture. | Lightly sweet and tart with a rich velvety texture. | Mildly tart with a slight sweetness, thicker and creamier than Greek yogurt. |
Nutrition Info per 100gms of low-fat yogurt:
*based on USDA nutrient database* |
5gm protein
7gm carbohydrate 180mg calcium |
10gm protein
3.5gm carbohydrate 110mg calcium |
7.5gm protein
6gm carbohydrate 190mg calcium |
10gm protein
10gm carbohydrate 100mg calcium |
Brands: | Dannon & Yoplait | Chobani & FAGE | Noosa & Wallaby | Siggi’s & Skyr |
The winner? It’s all based on your taste and nutritional content preference!
A few of our favorite mix-in ideas:
What is your favorite yogurt? What are your favorite toppings?
Find more in the hashtag #adventuresinfood
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