How does Siggi's compare to Greek yogurt?

December 22, 2025 •

4 min read

Despite being sold alongside it, Siggi's is actually a traditional Icelandic skyr, not Greek yogurt. This fundamental difference impacts how Siggi's compares to Greek yogurt, influencing everything from texture and tang to protein and sugar content.

Quick Summary

Siggi's Icelandic-style skyr is thicker and milder than Greek yogurt, with slightly higher protein and often less sugar in plain versions. The main differences lie in cultural origin, straining process, texture, and taste.

Key Points

Origin: Siggi's is Icelandic skyr, while Greek yogurt is, as the name suggests, Greek in origin.
Texture: Siggi's is typically denser, thicker, and smoother than Greek yogurt due to more extensive straining.
Flavor: Siggi's has a milder, less tart flavor, while Greek yogurt is known for its distinctive tanginess.
Protein: Because it is more strained, skyr often packs more protein per ounce, but overall protein depends on serving size and brand.
Ingredients: Siggi's is made with simple ingredients and less sugar, particularly in its plain versions, compared to many flavored Greek yogurts.
Production: Skyr uses different cultures and a distinct, more intensive straining process than Greek yogurt.
Best For: Choose Siggi's for a creamier, milder experience; choose Greek yogurt for a tangier, classic taste.

Origins and Production

While both Siggi's (a type of skyr) and Greek yogurt are types of strained dairy products, their histories and production methods differ. Greek yogurt originated in Greece and the broader Middle East. It is made by straining regular yogurt to remove much of the liquid whey, resulting in a thicker, creamier product with more concentrated protein. The level of straining can vary by brand, affecting its final consistency and flavor.

Icelandic Skyr vs. Greek Yogurt: The Straining Process

Siggi's, on the other hand, is a modern take on Icelandic skyr, a tradition that dates back over 1,000 years. Skyr is made by incubating skim milk with specific live active cultures. The key difference lies in the extensive straining process. Siggi's uses approximately four times the milk of regular yogurt to make one cup, which creates an extremely thick, creamy, and protein-rich final product. The type of cultures used also gives skyr a distinctively milder, less tangy flavor compared to the tartness associated with many Greek yogurts.

Texture and Taste: A Direct Comparison

The most immediate difference consumers notice between Siggi's and Greek yogurt is the texture and taste. Siggi's is renowned for its thick, dense, and luxuriously creamy mouthfeel. The extensive straining process results in a product that is often described as feeling richer and silkier than many Greek yogurts, with no graininess. This density means a spoonful of Siggi's can often be turned upside down without falling off.

In contrast, Greek yogurt's texture can range from very thick to moderately thick, depending on the brand and fat content. The characteristic flavor of plain Greek yogurt is its distinctive tanginess, a direct result of the cultures and straining process that removes lactose-containing whey. While both can be sweetened, plain Siggi's starts with a milder, less tart base, making it a preferred choice for those who dislike the signature tang of Greek yogurt.

Nutritional Showdown: Protein, Sugar, and More

When it comes to nutrition, both Siggi's and Greek yogurt are excellent, protein-rich options. However, there are some subtle differences, particularly in plain, non-fat versions. Skyr, due to its more extensive straining, often has a higher protein concentration per serving than many Greek yogurt brands. For example, some nonfat Siggi's skyrs provide more grams of protein for a slightly smaller serving size compared to certain nonfat Greek yogurts.

Key nutritional points:

Protein: Siggi's skyr is known for its high protein density, often delivering more protein per ounce than Greek yogurt.
Sugar: Siggi's is marketed as having less sugar and using simple ingredients, which is generally true for their plain varieties. In comparison, while plain Greek yogurt is also low in sugar, flavored versions of both can have significant added sugars, so checking the label is crucial.
Calories and Fat: Calorie and fat content depend heavily on the specific product (nonfat vs. whole-milk) and brand. Nonfat versions of both are low in fat and calories. Siggi's has a naturally fat-free product base, though versions with added cream exist.

Comparison Table


Feature	Siggi's (Skyr)	Greek Yogurt
Origin	Iceland	Greece
Texture	Very thick, dense, and silky smooth	Thick and creamy, can vary in density and may have some graininess
Flavor	Milder, less tangy/tart	Distinctly tangy, with a sour note
Protein	Often higher per ounce due to more intensive straining	High protein content; varies by brand and type
Sugar	Typically lower, particularly in plain and naturally-flavored varieties	Low in plain versions; watch for added sugar in flavored options
Production	Uses specific Icelandic cultures and extensive straining	Uses different cultures and is strained to remove whey

Which is Right for You?

Choosing between Siggi's and Greek yogurt depends on your personal preferences and dietary goals. If you prefer an exceptionally thick, dense texture and a milder, less tart flavor, Siggi's may be your ideal choice. Its high protein content can also be a significant benefit for satiety. The commitment to simple ingredients and less sugar also appeals to many.

On the other hand, if you enjoy the signature tangy flavor and still want a high-protein, creamy yogurt, Greek yogurt is a fantastic option. Because there are many Greek yogurt brands, you have a wider variety of textures and tastes to explore. Both products are nutrient-dense and offer excellent sources of protein and probiotics. As with any food, scrutinizing nutritional labels is the best way to compare specific products, especially when it comes to added sugar.

Conclusion

While they are often grouped together in the strained yogurt category, Siggi's (a skyr) and Greek yogurt are fundamentally different in their origins, production, and sensory profiles. Siggi's stands out for its extra-thick, creamy texture and milder flavor, resulting from a more intensive straining process that yields higher protein content per ounce. Greek yogurt offers a characteristically tangy flavor and a satisfyingly thick texture that varies by brand. Ultimately, both provide excellent nutritional benefits, and the best choice comes down to your personal palate and how you plan to use them.

For more details on Siggi's production and mission, you can visit their website Siggi's About Us.

Frequently Asked Questions

In its native Iceland, skyr is traditionally classified as a fresh cheese, though in the United States, Siggi's is marketed and sold as a type of Icelandic-style strained yogurt.

Due to its more extensive straining process, Siggi's skyr typically contains more protein per ounce compared to many Greek yogurts. However, total protein intake depends on the serving size and specific product macros.

Both Siggi's skyr and Greek yogurt are healthy, nutrient-dense foods rich in protein and probiotics. The 'healthier' option depends on your specific nutritional goals, such as prioritizing higher protein density or lower sugar content.

Yes, you can generally substitute one for the other in recipes, especially in a one-to-one ratio. Keep in mind that skyr is thicker, so you may need to add a bit more liquid to achieve a specific consistency.

Siggi's skyr is milder and less tangy because it is fermented using different bacterial cultures than those typically used for Greek yogurt. This provides a creamier, less acidic flavor profile.

The key taste difference is tanginess. Greek yogurt has a notable tart and tangy flavor, while Siggi's Icelandic skyr is significantly milder.

The straining process removes some of the liquid whey, which can also slightly reduce the calcium content in both Greek yogurt and skyr compared to unstrained traditional yogurt. However, both are still good sources of minerals.