Category: Icelandic cuisine

The unique volcanic landscape and pure glacial water of Iceland directly influence the flavor of its premium spirits. This pristine environment is the foundation for understanding precisely **what Icelandic gin is made of**, giving it a distinct, earthy character and unparalleled purity.

Historically, Icelanders relied heavily on preserved animal products to survive long, harsh winters. While the culinary scene has modernized, the main food eaten in Iceland today still revolves around a rich foundation of fish, lamb, and the iconic cultured dairy product, Skyr. This core trifecta forms the basis of both traditional delicacies and modern dishes.

A typical 170-gram serving of plain skyr contains as little as 110 calories, yet is packed with around 19 grams of protein. Wondering why does skyr have so little calories? The answer lies in its meticulous, ancient Icelandic preparation method that focuses on concentrating nutritional value while minimizing caloric content.

It takes approximately four times the milk to make one cup of skyr compared to non-strained yogurt, which is the core reason for its dense nutritional profile. This intensive production process is precisely how is there so much protein in skyr, creating a remarkably concentrated dairy product unlike any other.