What’s The Difference Between Greek Yoghurt And Skyr?

Fans of thick, creamy yoghurt will probably be familiar with both its Greek and Icelandic (skyr) versions.

They’re both luxuriously velvety, sometimes almost mascarpone-like in texture.

But are there any actual differences between them, countries of origin aside?

Dairy company Arla said that while both are creamy, Skyr tends to be even more so. That’s partly because, Food Republic writes, Skyr is actually considered a strained cheese, not a yoghurt.

Greek yoghurt is a “regular” yoghurt (made from fermented milk with live cultures) that’s been strained.

Skyr tends to rely on skimmed milk, resulting in a lower fat content. It is heated with cultures, some of which are very old, and then strained to form a tangy, creamy mass.

Skyr uses about three to four times as much milk as Greek yoghurt, which is partly why it’s so dense and high-protein.

Both are thick, creamy, and slightly tangy. But Skyr is tangier and tends to be thicker, too.

Skyr has about 11g of protein per 100g, compared to Greek yoghurt’s 7g.

Skyr typically has 0g of fat per 100g, compared to full-fat Greek yoghurt’s 5g.

Their probiotic and calcium levels are about the same.

Most of the time, yes, especially if what you’re making calls for, or works with, low-fat Greek yoghurt.

If you’re baking something that’s meant to have full-fat Greek yoghurt in it, though, Skyr might not be the best choice as it’s typically lower-fat and may change how the bake forms.

If you need something a little looser than thick Skyr, meanwhile, Arla recommends mixing some milk into the yoghurt (or cheese, depending on who you ask).