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> At the time, most Whole Foods stores already stocked one other skyr yogurt, Siggi's, which had launched a few years prior to Smári Organics. Shouldn't this s
by applecore 11y ago
> At the time, most Whole Foods stores already stocked one other skyr yogurt, Siggi's, which had launched a few years prior to Smári Organics.
Shouldn't this story be about Siggi's, then?
- xeromal 11y agoThe article mentions that they don't use the equipment actual Icelandic yogurt needs.
- hugi 11y agoYou don't need specialized equipment. I used to make skyr at our local dairy back when I was a kid (in Neskaupstaður, East Iceland), the equipment we used for our method of production was: 1) A large metal vat for the milk to ferment in. 2) Burlap bags that the fermented milk was drained into. 3) A large open top metal tub with wire racks on top, stored in a cooler. The burlap bags were placed on the wire rack and the whey (mysa) allowed to drain from the bags for a couple of days. When the curds were almost free of whey, the Skyr was scooped from the bags and sold. Not exactly a high tech process.
- herge 11y agoThey don't have a fancy PR agency...
- jleyank 11y agoI don't have a tub in front of me, but skyr.is is available in some of the Whole Foods markets in the US. I think this is made in Iceland and imported, and it tastes like I remember from visiting. Siggi's is pretty good, but I think it states made in the US (no tub of that, either, sorry).