We offer dairies technical support and the necessary
starter culture for original Icelandic Skyr

Eyford Skyr Cultures

The most important ingredient in Skyr is the Skyr culture. The Eyford Skyr culture is derived from original Icelandic Skyr which has been part of the Icelandic cuisine for over 1100 years.  

What you get

Original Icelandic Skyr culture and the invaluable marketing advantage of using validated Icelandic cultures for your Skyr products.

Technical assistance and recipes for the production of Skyr products. We have run the production on bags, separators and UF. In our crew we have members that have made skyr in Iceland since 1970.

Continuous product development. We have developed a diverse range of other products based on Skyr to further expand your product base.

Cultures available:

a) Original Icelandic Skyr culture for skimmed milk

b) Yogurt culture for whole or semi-fat milk, including strains from the old Icelandic Skyr.

Skyr

Skyr is an Icelandic cultured dairy product made from skimmed milk. It is virtually fat free but rich in calcium and proteins. It has the consistency of strained yogurt but a much milder flavor, and despite its similarities to Greek yogurt, Skyr is technically classified as cheese, although widely regarded as yogurt. It has been a part of Icelandic cuisine for over a thousand years.

Skyr is gaining huge popularity in many parts of the world, and skyr is often referred to as „the new Greek Yogurt“ in the media. Skyr is considered to be an important player in the future food when it comes to New Product Trends (NPD-high protein products) – according to news from Anuga 2017.

The Origins of Eyford Skyr

In the year 890, Helgi magri and Þórunn Hyrna, our ancestors, settled with their children in Eyjafjörður, Iceland. They built their farm at a site they named Kristnes (Christ-ness) and lived there for the remainder of their life - in the harsh isolated conditions in the North of Iceland.

Ever since Iceland's settlement, Skyr has been an important part of the diet of Icelanders. The recipe and method of making skyr have remained virtually unchanged and only been modified to meet the demands of the modern customer and to make use of nowadays technology when making it.

The EYFORD SKYR CULTURE

We brought samples of Icelandic Skyr as well as our expertise and knowledge to two different manufacturers of Starter Culture in Europe. Both of them analyzed the samples, and when adding our personal requests they made for us very fine Starter Culture which includes some strains they found in the Icelandic Skyr.

We hold the exclusive right of this recipe.

We have been using these Cultures for a decade, both in Iceland as well as abroad, with a very fine results.

The best result in making Icelandic Skyr is obtained by fermenting with our Culture followed by a separation on UF system.

This Skyr is ready!

The origins of Icelandic SKYR

Helgi magri and Þórunn Hyrna were the first settlers in Eyjafjörður, North-Iceland about year 890. 

Did they bring the first Skyr to the area ...?  At least, 1000 years later, Skyr was still made in the area and later in the local Dairy in the beautiful town of Akureyri.  

The people lived here pretty isolated through the centuries.  There were no tourists at that time!  The "old" Skyr-recipe did not change.  The method of making the Skyr did not change.

HELGI MAGRI and AND ÞÓRUNN HYRNA

The story tells that the parents of Helgi handed him over for fostering into the Hebrides, and when they came there two winters afterwards, he was so starved that they did not know him; they brought him away with them and called him Helgi the Lean. He was brought up in Ireland, and when he was grown up he married Thorun the Horned. They moved to Iceland with their children and settled in Eyjafjördur. He built his farm at a site which he named Kristnes (Christ-ness) and dwelt there during the remainder of his life. Helgi believed in Christ and therefore gave this name to his dwelling. - Visit Akureyri

Many of us living in Iceland now, are descendants of Helgi and Þórunn.

AKUREYRI 

Akureyri is a city at the base of Eyjafjörður Fjord in northern Iceland.

Nicknamed the Capital of North Iceland, Akureyri is an important port and fishing centre. The area where Akureyri is located was settled in the 9th century but did not receive a municipal charter until 1786.

Population 18.500.  The fourth biggest town in Iceland and the biggest one outside the Reykjavik area.

Skills on Dairy Technology approved by Icelandic Authorities

Members of our team hold a registered Certification on their skill in Dairy Business, issued by the Governing Authorities in iceland.

Contact Us

Interested in working together? Get in touch.