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Siggi's Yogurt, Strained Low-Fat, Icelandic Style Cream-Skyr, Plain
Siggi's Yogurt, Strained Low-Fat, Icelandic Style Cream-Skyr, Plain
5.3 oz
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About
Details
2% milkfat. 4 g sugar. 14 g protein. 110 calories. Grade A. Simple ingredients, not a lot of sugar. Like us! (We certainly like you.) facebook.com/siggisdairy. Skyr is the name for thick yogurt in Icelandic. Skyr is traditionally made from skim milk so cream-skyr refers to the quite delicious practice of putting a little bit of cream back into the skyr for a richer touch. As with all of our products, there is nothing artificial in our cream-skyr, and all of our milk comes from family farms in New York State who don't use rBGH growth hormones. We hope you enjoy, Siggi. All natural. Milk from grass fed cows. No aspartame. No sucralose. No gelatin. No artificial colorings. No preservatives. No high fructose corn syrup. Certified gluten-free. No rBGH. Milk produced without the use of recombinant bovine growth hormone. Why make your own yogurt? I still get this question from time-to-time. The main reason is that is always found the yogurt on the shelves in the US too sweet. I wanted subtle flavor and less sugar. I also really missed the thickness of skyr, the yogurt from my home, Iceland, where skyr is as traditional as apple pie is in the states. I was mad about skyr growing up. So in 2004 I started making my own at home. After some gruesome trial and error it started to taste rather delicious. A Rather Old Tradition: Skyr has been a staple of the Icelandic diet for more than 1,000 years. It is a strained yogurt made from cow's milk. Traditionally, skyr is made from skim milk after the cream has been floated off to make butter. Like milk, regular yogurt is mostly water - but with skyr, that water is strained away. In other words, one cup of Siggi's skyr requires three times more milk than a regular cup of yogurt. Adding cream to make it a bit richer! Since skyr is fat-free it has been an age-old practice to throw a bit of cream back into it for a tad richer touch: generally called rjoma-skyr; or skyr with cream. Delicious! Not So Much Sugar: Our skyr is moderately sweetened with agave nectar or cane sugar. The plain one has no sugar added and of course we absolutely do not use any artificial sweeteners like aspartame; I truly do shudder at the thought. We Work with Nice Farmers: We source our milk from family farms in New York State where the cows are not injected with any kind of growth hormone. Further, we do not use any artificial preservatives or thickeners. Thank you, Siggi. PS: We are on facebook if you would like to give us a like - facebook.com/siggisdairy.com to sign up for our mailing list. Made with care in Yates County, NY.
Ingredients
Pasteurized Skim Milk, Pasteurized Cream, Organic Agave Nectar, Madagascar Bourbon Vanilla, Fruit Pectin, Live Active Cultures Live Active Cultures: S. Thermophilus, L. Delbrueckii Subsp. Bulgaricus, B. Lactis, L. Acidophilus, L. Delbrueckii Subsp. Lactis
Directions
Keep refrigerated. Please tear the sleeve off here to: recycle the paper sleeve separately; read more about our story on the inside.
Nutrition
Nutrition Facts
- Amount Per Serving
- Calories 140
- Total Fat 3g5%
- Saturated Fat 2g10%
- Trans Fat 0g
- Cholesterol 15mg5%
- Sodium 65mg3%
- Total Carbohydrate 12g4%
- Dietary Fiber 0g0%
- Sugars 9g
- Protein 15g
Details
2% milkfat. 4 g sugar. 14 g protein. 110 calories. Grade A. Simple ingredients, not a lot of sugar. Like us! (We certainly like you.) facebook.com/siggisdairy. Skyr is the name for thick yogurt in Icelandic. Skyr is traditionally made from skim milk so cream-skyr refers to the quite delicious practice of putting a little bit of cream back into the skyr for a richer touch. As with all of our products, there is nothing artificial in our cream-skyr, and all of our milk comes from family farms in New York State who don't use rBGH growth hormones. We hope you enjoy, Siggi. All natural. Milk from grass fed cows. No aspartame. No sucralose. No gelatin. No artificial colorings. No preservatives. No high fructose corn syrup. Certified gluten-free. No rBGH. Milk produced without the use of recombinant bovine growth hormone. Why make your own yogurt? I still get this question from time-to-time. The main reason is that is always found the yogurt on the shelves in the US too sweet. I wanted subtle flavor and less sugar. I also really missed the thickness of skyr, the yogurt from my home, Iceland, where skyr is as traditional as apple pie is in the states. I was mad about skyr growing up. So in 2004 I started making my own at home. After some gruesome trial and error it started to taste rather delicious. A Rather Old Tradition: Skyr has been a staple of the Icelandic diet for more than 1,000 years. It is a strained yogurt made from cow's milk. Traditionally, skyr is made from skim milk after the cream has been floated off to make butter. Like milk, regular yogurt is mostly water - but with skyr, that water is strained away. In other words, one cup of Siggi's skyr requires three times more milk than a regular cup of yogurt. Adding cream to make it a bit richer! Since skyr is fat-free it has been an age-old practice to throw a bit of cream back into it for a tad richer touch: generally called rjoma-skyr; or skyr with cream. Delicious! Not So Much Sugar: Our skyr is moderately sweetened with agave nectar or cane sugar. The plain one has no sugar added and of course we absolutely do not use any artificial sweeteners like aspartame; I truly do shudder at the thought. We Work with Nice Farmers: We source our milk from family farms in New York State where the cows are not injected with any kind of growth hormone. Further, we do not use any artificial preservatives or thickeners. Thank you, Siggi. PS: We are on facebook if you would like to give us a like - facebook.com/siggisdairy.com to sign up for our mailing list. Made with care in Yates County, NY.
Ingredients
Pasteurized Skim Milk, Pasteurized Cream, Organic Agave Nectar, Madagascar Bourbon Vanilla, Fruit Pectin, Live Active Cultures Live Active Cultures: S. Thermophilus, L. Delbrueckii Subsp. Bulgaricus, B. Lactis, L. Acidophilus, L. Delbrueckii Subsp. Lactis
Directions
Keep refrigerated. Please tear the sleeve off here to: recycle the paper sleeve separately; read more about our story on the inside.
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