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Why does your yogurt have so much protein?
When making skyr, we start by making a base that is kind of like regular yogurt. Then we strain the watery whey, and wind up taking about 75% of that water out. This means that to make one cup of skyr we require about 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process, skyr contains 2-3 times the protein count of standard yogurt.
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You can buy siggi’s at many fine stores. We are currently available in supermarkets such as Whole Foods Market (BC), Real Canadian Superstore, Co-op, Extra Foods, Metro, Longo’s, Highland Farms, Commisso’s Fresh Foods, Coppa’s Fresh Market, Al Premium Foods, Adonis, Euromarché, Grand Marché Col-Fax, Mourelatos, and many more!
If there are no stores near you, then you can ask your favorite local grocery store or supermarket manager to carry siggi’s yogurts and help spread the word about siggi’s!
Skyr is the traditional yogurt of Iceland that has been made for over 1,000 years. It is a strained non-fat yogurt. It is made by incubating skim milk with live active cultures. Then the watery whey is strained away to make for a much thicker, creamier and concentrated yogurt. It takes four times the milk to make one cup of siggi’s compared to regular yogurt.
siggi’s skyr is made based on an age-old Icelandic recipe but we practice our craft in Canada, using 100% Canadian milk.
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