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SKYR and caseine

Answered on August 19, 2014
Created April 15, 2011 at 12:51 AM

Has anyone ever tried SKYR(icelandic variant of yoghurt)? It is made from 'de-wheyed' buttermilk and has the consistency of yoghurt. Two analogous questions: (1) the whey which has been extracted: would anyone recommend drinking it? Why or why not? (2) the SKYR: is it a good thing to include in the diet? I have heard alot from people about the dangers of caseine and assume that SKYR being derived from buttmilk it is mainly caseine protein. That being said: Is it worth my milk money?

2f54dbe892ec89b12d1db686568e885a

(919)

on April 15, 2011
at 10:04 AM

'Having been there I know the ladies wouldn't qualify as such' an interesting comment - what are you suggesting

2f54dbe892ec89b12d1db686568e885a

(919)

on April 15, 2011
at 10:01 AM

you are going for the calcium again

045d514991fa6d0a9247e8950a1831dc

(30)

on April 15, 2011
at 03:05 AM

Not sure about brains, never heard of that, but basically all of the lamb is eaten besides the brain, balls and all :) Then there is roe and liver from cod/haddock but not as much from beef/chicken. Don't know about the nutritional value of sheep balls, but I'm sure there's some.

77877f762c40637911396daa19b53094

(78467)

on April 15, 2011
at 02:07 AM

The Skyr which I have available is made by my Dad in a yoghurt maker. Just use buttermilk(I'm unsure of the process though: something to do with straining after 'incubation' in the yoghurt maker...). What sorts of offal are you eating in iceland? Having been there I know the ladies wouldn't qualify as such. I've heard brains are regularly consumed: maybe this is the cause of the INFAMOUS icelandic intellect?

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1 Answers

1
045d514991fa6d0a9247e8950a1831dc

(30)

on April 15, 2011
at 01:36 AM

Coming from Iceland myself I love Skyr, but haven't found any worth my milk money here in the US (Miami area). The varieties I've found at Whole Foods have too much added sugar for my taste, but if you find one without added sugar it is great some heavy cream :D Sorry I don't have any comments on the caseine issue.

77877f762c40637911396daa19b53094

(78467)

on April 15, 2011
at 02:07 AM

The Skyr which I have available is made by my Dad in a yoghurt maker. Just use buttermilk(I'm unsure of the process though: something to do with straining after 'incubation' in the yoghurt maker...). What sorts of offal are you eating in iceland? Having been there I know the ladies wouldn't qualify as such. I've heard brains are regularly consumed: maybe this is the cause of the INFAMOUS icelandic intellect?

045d514991fa6d0a9247e8950a1831dc

(30)

on April 15, 2011
at 03:05 AM

Not sure about brains, never heard of that, but basically all of the lamb is eaten besides the brain, balls and all :) Then there is roe and liver from cod/haddock but not as much from beef/chicken. Don't know about the nutritional value of sheep balls, but I'm sure there's some.

2f54dbe892ec89b12d1db686568e885a

(919)

on April 15, 2011
at 10:04 AM

'Having been there I know the ladies wouldn't qualify as such' an interesting comment - what are you suggesting

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