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Blackcurrant Icelandic Skyr
  • Blackcurrant Icelandic Skyr
Blackcurrant Icelandic Skyr

Blackcurrant Icelandic Skyr

£5.00

Bold. Tangy. Nordic energy.
Product Details

Made the traditional Icelandic way, our Natural Skyr Yoghurt is a celebration of simplicity and strength. Produced in small batches using the semi-skimmed milk of grass-fed Montbéliarde cows from the renowned Fen Farm in Suffolk, this Skyr is naturally low in fat and high in protein.

Unlike modern yoghurt, Skyr is gently strained through cloth to achieve its signature velvety density — a technique passed down through generations of Icelandic craft. The result is a clean, cooling yoghurt with a subtle tang and an impossibly smooth finish. Pure fuel for body and mind — crafted with respect for land, animal, and tradition.

If the original Skyr is the quiet, confident one — the Blackcurrant version is its wild cousin. Deep, tart berry notes folded through impossibly thick, cold-fermented Skyr.

Blackcurrant isn’t shy — it’s sharp, aromatic, and full-bodied. Paired with Skyr’s naturally tangy profile, it becomes something almost Nordic in spirit — brisk, fresh, invigorating.

Each pot contains 400g
Ingredients

Semi-skimmed Milk from Grass-Fed Montbéliarde Cows, British Blackcurrants, & Live Cultures.
Get Inspired

Layer into a glass with cacao nibs and pistachios — equal parts creamy, sharp, and crunchy.
How to Store

Keep refrigerated below 5°C. Consume within 5 days of opening. Best enjoyed cool, not ice-cold, to appreciate its silky texture.
Shipping Info

We ship every Saturday, and take our orders 1-week in advance. So make sure your order is submitted by 12pm Saturday for delivery the following week.

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Our Customer Questions
Is this sweet or tart?

Expect a punchy, tart berry profile with just enough natural sweetness from the fruit — no syrups, concentrates, or artificial flavourings.
Is Skyr the same as Greek yoghurt?

Not quite. Skyr is technically a soft cheese, strained longer for a thicker texture and made from skimmed milk, giving it more protein and less fat than Greek yoghurt — while keeping that same lush, spoonable feel.
Why is Skyr technically classified as cheese?

Skyr is made by adding live cultures to milk and then straining it through fine cloth, just like fresh cheese. It’s thicker, more protein-dense, and less tangy than yoghurt — though eaten in the same way.
Is your Skyr suitable for people avoiding lactose?

Yes — Skyr naturally contains very little lactose due to the straining process. Many people who struggle with milk find it gentler on the gut, especially when made with raw, grass-fed milk like ours.
How does the Montbéliarde cow affect the flavour and nutrition?

Montbéliarde milk is unusually rich in casein proteins and minerals, giving Skyr a naturally creamy texture and boosting its protein content — with a subtle sweetness that speaks to the quality of their pasture.
Can I cook or bake with skyr?

Absolutely. Skyr makes life-thriving protein-rich smoothies, fluffy pancakes, and even the base of a tangy cheesecake. Or use it as a creamy swap for sour cream in savoury dishes — it won’t split when stirred in gently.