The Yogurt Diaries, #2

[teaberryblue]

Hello, pumpkins!

Here’s another yogurt from my Fridge of Ridiculous Amounts of Dairy.

This time, I tried Sigii’s Icelandic-style Skyr strained non-fat yogurt (yes that is the whole name on the container) in orange-ginger flavor.

Siggi's Yogurt With a Really Long Name

This yogurt is regular price $2.99 and it is one of the ones I would never have bought if it had not been on sale. I don’t remember what I paid for it but I believe it was around $1.79 or something. So this was a unique treat!

It boasts of having 0% milkfat, which, I’ve gotta be honest, makes me skeptical. I mean, how can you have super rich yogurt with no milkfat? Opening the container, there is hardly any yogurt on the foil: either a clue to the lack of milkfat or simply the result of a hella lot of space between the top of the yogurt and the top of the container, in this case.

Siggi's Opened

Then I sunk my spoon in. This yogurt is incredibly rich– it has the texture of a soft goat cheese, very thick and not the sort of food that will fall off a spoon at all. It was hard to believe the 0% fat boast on the label!

The yogurt flavor is a bit strong to be eaten on its own– it really is like eating goat cheese with a spoon, which leads me to believe it might be good on a cracker or cookie. Like goat cheese, it is slightly sour but not in an unappetizing way. It does, however, have a soapy aftertaste that is a little unpleasant.

Ginger is in big chunks and is excellent, unsweetened. It was like biting into a little treasure every time I found a piece. It was difficult to finish because is so thick– I had to re-foil it up and put it back in the fridge when I was about half done.

I would try it again in a different flavor to see if aftertaste is part of this flavor or general problem with brand. Next time, though, I wouldn’t try to eat it as a meal on its own and would probably recommend it more as a dip for fruit, cookies, or crackers.

Siggi’s has a website here: Skyr.com.

Note: I will be at MoCCA the rest of the day, so if you post on my website your comment will take a while to get approved. If you’re an LJ user, just comment over there instead if you want your comment to show up right away!

Mirrored from Antagonia.net.

Comments

[sunnyrea.livejournal.com]

Let's not marry that one then

[rattsu.livejournal.com]

Well, speaking as a former member of the industry, you can quite easily produce a very rich and creamy product with various starches these days. But they cal also break apart and die quickly if not treated right, turning very watery. But from looking at the website, in this particular case you are not actually eating yogurt at all. Yes, shocking ennit? You are eating Skyr, something that's just very loosely related to yogurt. It is very closely related to something we eat here called 'Kvarg', and it occurs with a few different spellings in the countries around the baltic sea. The difference with Kvarg is that Kvarg is coagulated with bacteria like yogurt, while Skyr is coagulated with rennet like a cottage cheese. So, weirdly enough what you are eating is more related to a cottage cheese than a yogurt.

I've never tasted Skyr myself, but I had a project once making flavorings for Kvarg for the baltic states, and my favorite there was the rum/raisin variant. SO yummy. But yes, it is very, very rich and solid.