Place of origin | Reykjavík | ||||||
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Main ingredients | Cultured whole milk | ||||||
130 kcal (544 kJ) | |||||||
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Other information | www.thorsskyr.com |
Thor's Skyr is an Icelandic-style high-protein skyr made in the US from cultured whole milk, known for its affiliation with the 'strength and physical culture' lore. [1] [2] [3]
Based on a 1,000-year-old Icelandic recipe, [4] it is manufactured through multiple ultra-filtrations of milk, taking four cups of milk to produce one cup of the base product. [5] The result is extra thick and smooth in texture, [6] high in slow-releasing casein protein and probiotics, and low in lactose. [1]
Founded in 2020 by Unnar Helgi Daníelsson, Hafþór Júlíus Björnsson, Dylan Sprouse and Terry Crews, [7] [8] Thor's Skyr is manufactured in Pennsylvania, United States [9] and comes in four varieties.
Plain | Vanilla | Strawberry | Blueberry | |
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Main ingredients | cultured whole milk | cultured whole milk, vanilla bean specks | cultured whole milk, strawberries | cultured whole milk, blueberries |
Other ingredients | None | locust bean gum, stevia sweetener, allulose, cane sugar, tapioca flour | ||
Live and active cultures | Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus Lactobacillus bifidus and Lacticaseibacillus rhamnosus | |||
Serving | 170 grams | |||
Energy | 130 kcal | |||
Protein | 21 grams | 18 grams | ||
Fat | 4.5 grams | 4 grams | ||
Carbohydrate | 5 grams | 8 grams | 9 grams | |
Added Sugar | None | 1 gram | ||
Dairy products or milk products, also known as lacticinia, are food products made from milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food around the world such as yogurt, cheese, milk and butter. A facility that produces dairy products is a dairy. Dairy products are consumed worldwide to varying degrees. Some people avoid some or all dairy products because of lactose intolerance, veganism, environmental concerns, other health reasons or beliefs.
Yogurt is a food produced by bacterial fermentation of milk. Fermentation of sugars in the milk by these bacteria produces lactic acid, which acts on milk protein to give yogurt its texture and characteristic tart flavor. Cow's milk is most commonly used to make yogurt. Milk from water buffalo, goats, ewes, mares, camels, and yaks is also used to produce yogurt. The milk used may be homogenized or not. It may be pasteurized or raw. Each type of milk produces substantially different results.
Cottage cheese is a curdled milk product with a mild flavour and a creamy, heterogeneous, soupy texture, made from skimmed milk. An essential step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the addition of a "dressing" to the curd grains, usually cream, which is mainly responsible for the taste of the product. Cottage cheese is not aged.
Curd is obtained by coagulating milk in a sequential process called curdling. It can be a final dairy product or the first stage in cheesemaking. The coagulation can be caused by adding rennet, a culture, or any edible acidic substance such as lemon juice or vinegar, and then allowing it to coagulate. The increased acidity causes the milk proteins (casein) to tangle into solid masses, or curds. Milk that has been left to sour will also naturally produce curds, and sour milk cheeses are produced this way.
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