Traditionally, skyr is made with low fat milk fermented with bacteria, such as Streptococcus thermophilus and Lactobacillus bulgaricus as a basis alone or in association with other cultures. The skyr is then strained through fabric to remove the whey which allow to have a high quantity of protein and bring this incredible texture. Today the main elements of traditional Skyr remain in modern Skyr which is a high protein, low-fat product made with low fat mik. Plain skyr is roughly between 10 to 12% protein, 3 to 5% carbohydrate, and 0.5% fat. Our Light* and Free recipe was developed thanks to the knowledge accrued from a decade of home skyr making.