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.
