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.
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.
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.