Description
Skyr is a low‑fat, high‑protein dairy product made by fermenting skim milk with lactic acid bacteria and straining the resulting curd.
Technical
During fermentation, Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus produce lactic acid, lowering the pH to 4.5–5.0. This acidification protonates casein micelles, causing them to aggregate into a dense curd. The curd is then strained to remove whey, concentrating protein and yielding a creamy texture.
Science
Primary Reaction
Acid‑mediated coagulation of casein micelles by lactic acid production
Sensory Profile
Aroma ()
freshmilkyslightly tangysoftculturedcleanmildly acidic
Origin & History
Civilization
Norse settlers