Skyr is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 3-4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt.
Filmjólk is the name for traditional drinkable yogurt in Sweden; it is slow fermented using lactococcus and leuconostoc culture strains which give it a soft buttery flavor. We make our filmjölk with milk from family farms in New York state. We use real fruit and sweeten it only very slightly using agave nectar. As with all siggi’s products we don’t use any ghastly artificial sweeteners, flavorings or colorings. Enjoy filmjölk straight from the bottle or pour it over your favorite granola.
The newest addition to the siggi’s line of products is our small and simple, drinkable yogurt with an especially high concentration of one of the oldest and best known probiotic cultures: Lactobacillus Acidophilus.
Available in 6-packs, each 3.7 oz. bottle of drinkable yogurt adheres to the same values as our Icelandic style skyr yogurt, including high quality rbst-free milk from our family farms in New York State; low sugar count per serving; real fruit; no artificial flavorings; and no stabilizers or starches. We recommend drinking one bottle a day.
