Skyr is a traditional, fermented and concentrated milk product from Iceland. Originally, skim ewe's milk was used, but now Skyr is more often made from cow's milk. A traditional Skyr starter culture contained yoghurt bacteria and in some cases also yeast. Skyr is typically strained to remove the whey, which gives it a thicker consistency and a higher protein content. Compared to regular yoghurt, skyr typically contains less sugar and more protein per serving, It also have a milder flavour than some yoghurts, with a slight tartness and a creamy texture,
Cultures:
SACCO LYOFAST YCE 438 A
SACCO LYOFAST LR 4 PD (Protective culture)
Available 10 UC sachets
Dosage
10 UC enough for 1 000 L of milk
SACCO cultures are direct inoculation, no need to dissolve cultures, add directly to milk mixture at the correct cultures
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