It’s skyr madness!

So much skyr!

I’ve said it before and I’ll say it again: I love yogurt. I think most people feel pretty lukewarm about it, but I actually love it and eat it most days. I especially love plain flavored Greek yogurt for its thick, creamy consistency and rich, tangy flavor.

Before going to Iceland, the one thing I knew about local eating habits there was that people were serious about skyr, an Icelandic yogurt of sorts, similar to the Greek kind in its consistency, flavor and high protein content. And really, that was almost enough for me to fork over plane fare. Sure, all of the other awesome things about Iceland sealed the deal, but really, I was sold at skyr.

Skyr: non fat and high in protein, yet tastes like a complete dessert.

Once my sister and I were there, skyr really was everywhere and I, for one, thought it was great! At supermarkets, there were dozens of brands and flavors, including plain, fruity like blueberry and raspberry, or sweeter varieties like vanilla and caramel. In my six days there, I tried a bit of them all. Because I’m a big vanilla fan I really liked that one which was almost custardy, but the caramel one was really good too, in a very flan-like, almost dessert way.

Oh that all mornings could start with this much deliciousness!

At Kex, the hipstery hostel where we stayed, skyr was always a part of the morning breakfast line-up. The tart, plain flavored kind was served in small glass jars and left up to the eater to jazz up with an assortment of oats, granola, jams and dried fruits. My favorite combo was the dark, rich blueberry jam they put out (which by the way, was delicious and I would have eaten with just about anything) and the crunchy, nutty granola. I had it that way the first day we had breakfast there, and every morning we went back.

Lucky for me, places like Murray’s and Whole Foods actually sell skyr, so an Icelandic morning dairy fix is never too far. And as a devoted yogurt lover, that makes me very happy.
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Homage to yogurt

I recently realized that I don’t show nearly enough love on this blog to one of my favorite foods ever: yogurt. So you know what, yogurt? This one’s for you.

With nuts or with honey, fruit flavored and plain, as a snack, a dessert, or even as a meal— I just love yogurt.

But who ever writes about yogurt? Who rants and raves about it? I never read about yogurt in food blogs or magazines, and few foodie convos ever involve it. But after a couple of really phenomenal yogurt experiences I’ve had recently, I’m here to sing its praises!

Yogurt with stewed fruit at The Smile

First, was a great big bowl of yogurt topped with stewed plums and almond bits at the cozy-hipster-rustic-chic (cause that’s a whole design concept these days) Noho eatery, The Smile. The plain white yogurt was sweet and creamy, a delicate vanilla taste to complement the rich, jammy plums poured on top. To break up the smooth creaminess there were chunky chopped almonds. Big enough to be a meal and sweet enough to be a dessert (a fairly healthy one at that) this yogurt was perfect. Forget eggs and bacon for once, this was all the brunch I needed.

Goat's milk greek yogurt with blueberries, granola and honey

My other recent delicious run-in with yogurt was at Victory Garden, a teeny Greenwich village shop that sells dairy treats made with goat’s milk. While the salted caramel frozen yogurt I sampled was good (tiptoing that delicious line between salty and sweet), I saw Greek yogurt on the menu and immediately wanted that tangy sourness. As toppings, I got fresh, plump blueberries and a nutty, sweet granola, all under a generous drizzle of honey. The yogurt itself was thick, so much so that had it not been covered in blueberries and granola, I would’ve been curious to see how long before it oozed out of the cup if I turned it upside down. The flavor was tangy and bright, which was perfect for the juicy, sweet blueberries and the crunchy granola. The honey tied everything together in a sticky sweet way and made the blueberries look even shinier and ready to be swirled into the yogurt.

Yea, most days’ yogurt comes in individual serving sized cups with peel-back lids and not made with delicious ingredients like these, but so what? I love it all just the same.