Icelandic skyr cultures are *Streptococcus thermophilus*, *Lactobacillus bulgaricus* and a *Bifidobacterium* species.
If you make a sky with those cultures, you’re making it with the ‘original’ recipe as we’ve defined it.
EgNotaEkkiReddit on
That’s a clever bit of marketing, but it’s highly dependant on what they mean by “original recipe”. If it’s the same recipe that they’ve used for MS (Ísey) skyr for a while, sure. However as far as “authentic skyr” goes KEA skyr is much closer in how skyr historically was made, and even that isn’t “original” because surprisingly enough skyr-making has changed a bit in the last 100 years. You don’t get a brick of solid skyr anymore that you had to thin out with cream in order to be able to eat it.
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KEA Skyr > Ísey Skyr
Icelandic skyr cultures are *Streptococcus thermophilus*, *Lactobacillus bulgaricus* and a *Bifidobacterium* species.
If you make a sky with those cultures, you’re making it with the ‘original’ recipe as we’ve defined it.
That’s a clever bit of marketing, but it’s highly dependant on what they mean by “original recipe”. If it’s the same recipe that they’ve used for MS (Ísey) skyr for a while, sure. However as far as “authentic skyr” goes KEA skyr is much closer in how skyr historically was made, and even that isn’t “original” because surprisingly enough skyr-making has changed a bit in the last 100 years. You don’t get a brick of solid skyr anymore that you had to thin out with cream in order to be able to eat it.