Though Skyr has long been enjoyed as a local staple of Icelandic cuisine, mixing together softened grass-fed Icelandic butter with the creamy dairy product is unique to Moss and its team of talented chefs, including executive chef Aggi Sverrisson (per Blue Lagoon). It’s genius. Though Skyr has gained popularity domestically as a rich, extra-thick type of yogurt high in protein, locally it’s actually considered a cheese, according to Guide to Iceland.
In Iceland, it’s made with skim cow’s milk, which has been heated and then cultured with live bacteria specific to Skyr. But unlike yogurt, rennet (the enzyme typically used to coagulate cheese) is added to the Skyr, which results in creamy curds. The dairy product is fermented, thickened, and strained to become one of Iceland’s beloved culinary traditions.
Skyr typically has a slight tartness but is less tangy than something like Greek yogurt, which it is often compared to. This makes it perfectly complementary to rich, flavorful butter. When Moss restaurant chose to whip up Skyr with the delectable softened butter of the region, they created something even silkier and creamier than we could imagine. You need to try it.