Skyr has been part of the Scandinavian diet for millennia, and the rest of the world is now taking note of its rich flavor and probiotic qualities. It is similar to labneh in that it can be served as a spread on its own, as a flavoured topping, ir like yoghurt. You may be able to purchase skyr in your local market; if not this is a good stand-in. Makes about 1 1/2 Cups
2 cups low-fat Greek yoghurt
1. Line a fine-mesh sieve with a piece of cheesecloth and set it over a bowl.
2. Spoon the yoghurt into the sieve, fold the cheesecloth over to cover the yoghurt, and refrigirate overnight to drain.
3. Transfer the drained yoghurt to an airtight container and store in the refrigerator. It should keep as long as the expiration date on the yoghurt container.
Per serving (1 Cup)
200 calories/837kJ; 38g protein; 2g fat (includes 2g saturated fat); 5g carbs; 0g fibre; 25mg sodium
Reprinted with permission from The Nordic Way: Discover The World’s Most Perfect Carb-to-Protein Ratio for Preventing Weight Gain or Regain, and Lowering Your Risk of Disease by arrangement Pam Krauss Books, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Arne Astrup, Jennie Brand-Miller and Christian Bitz