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.
Highly doubt that you could use this kind of packaging for the “original” recipe
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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.
Highly doubt that you could use this kind of packaging for the “original” recipe
Flavored Icelandic SKYR is a Finnish invention.