Skyr

[6] In Scandinavia different versions of the word skyr have been used for various cultured milk products since the middle ages[7] and still today.

This skyr (skjør in standard Norwegian) might be eaten with bread, watered down and drunk, cooked in porridge, mixed with sour-cream to dip flatbread in,[9] or cooked to split into curds such as in skjørost, gamalost or skjør-kjuke[10] for eating and sour whey for drinking.

Here a product called kjellermjølk is made by heating skimmed milk, cooling it, then adding the culture and often rennet gradually.

A traditional Icelandic dish is made of roughly equal amounts of skyr and porridge.

Skyr is often mixed with jam or fruit for a dessert, with prepared fish for dinner, or with cereals for breakfast.

Contemporary uses include using skyr as a cheesecake topping and as an ingredient in milkshake or fruit smoothies.

[19][20] The commercial distribution of skyr outside of Iceland increased in the 2010s, with marketing as a low-sugar, no-fat, high-protein product consumed as a snack.