Iceland · Since 874
1,100 years in the making.
The original Icelandic skyr recipe
Story
The way we make skyr has come a long way. The heart of it hasn’t.
For generations, Icelandic skyr was made with mother cultures passed from farm to farm. Those original cultures have been carefully preserved and refined over time, and still live at the heart of every Ísey Skyr we make today.
They’re the living link between more than a thousand years of Icelandic
skyr-making and the Ísey you know today, giving our skyr its distinctive taste and consistent quality.
Over a thousand years of tradition. Still very much alive.
Skyr uses 3-4 times more milk
Than regular yogurt
More Milk. More Protein.
It takes more than three times the milk to make Ísey Skyr compared with typical yoghurt. By concentrating the milk, we naturally concentrate the protein too.
More milk in. More protein in every spoonful.
Skyr for every moment
Looking for a snack that keeps you going? Ísey skyr is naturally high in protein and comes in different sizes and formats, so there's always one that suits the moment. Breakfast at home, a quick bite at work or a snack after the gym: an easy way to get your daily protein.
Iceland’s National Diet
Iceland is the home of Skyr
Skyr has been part of Icelandic life for more than 1,100 years. It goes all the way back to the settlement of Iceland, when skyr was made on farms across the country.
For centuries, it was a cornerstone of the Icelandic diet. The knowledge, recipe and cultures were passed down through generations, with Icelandic women preserving the craft from mother to daughter.
Then, in the early 20th century, that knowledge made its way from Icelandic farms into the dairy. Women who had learned the craft at home taught dairy scientists the art of skyr-making, helping carry a centuries-old tradition into a new era.
What makes our skyr, Our Skyr
01
High Protein
With 20% Whey Protein
02
Naturally FAT-FREE
03
GREAT TASTE
High Protein
Made with skimmed milk and concentrated through our unique production process, Ísey Skyr is naturally high in protein and contains calcium.
Naturally Fat-Free
It starts with skimmed milk and our original Icelandic skyr cultures. Through our unique production process, it becomes the thick, smooth and creamy skyr you know and love, naturally fat-free.
Great Taste
Thick, smooth and creamy, with the distinctive taste that makes Ísey, Ísey.
Skyr-Making
Unique Production Process
The skyr-making process builds on nearly a century of expertise, combined with over a thousand years of Icelandic tradition.
From the first scaling-up in the 1930s to today’s advanced technology, the principles have remained the same: carefully pasteurising, incubating and fermenting the milk, before concentrating it through sophisticated concentration. The result is Ísey Skyr – thick, smooth and creamy. This unique balance of heritage and innovation makes the production process unlike any other.
Meet The Skyr Expert
Everything you ever wanted to know about skyr.
What makes skyr skyr? Why is it so high in protein? And how did a thousand-year-old Icelandic tradition become the skyr we eat today? Dr Björn S. Gunnarsson takes us from the farms of old Iceland to modern dairy technology to explain what really goes into making Ísey Skyr.
Dr. Björn S. Gunnarsson
Director of research and development with a demonstrated history of working in the dairy industry.
Ph.D focused in Food science an nutrition from Universe of Iceland.
Iceland's Secret to Healthy Living
From Iceland to your everyday
Thick. Creamy. High in protein. Naturally fat free.