National Icelandic fermented milk product. A separate dairy category is Skir. A distinctive feature of skir is a high protein content, low calorie content, a delicate creamy and dense structure with 1.5% fat content, as well as a creamy taste without the sourness inherent in other dairy products It is intended for use ready-made for consumption, also used as salad dressings, preparation of low-calorie desserts, pastries, sauces.
Normalized milk, sourdough Icelandic SKYR. Nutritional value per 100 g of product: fats - 1.5 g; proteins - 11.0 g; carbohydrates - 3.7 g, 72 kcal/305 kJ
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