Understanding the Levels of Food Processing
To determine if skyr is a healthy choice, it's essential to understand the different levels of food processing. Not all processed foods are created equal. The NOVA food classification system, for example, categorizes foods based on their level of processing:
- Unprocessed or Minimally Processed: These are foods that are as close to their natural state as possible, with alterations like cutting, cleaning, freezing, or fermentation for preservation. Examples include fresh fruits, vegetables, nuts, and plain skyr.
- Processed Culinary Ingredients: These are substances extracted from Group 1 foods, used in cooking, but not meant for consumption alone. Think oils, sugar, and salt.
- Processed Foods: This category includes foods made by combining ingredients from the first two groups, often to increase their durability or enhance their flavor. Cheeses and fresh bread fall into this group.
- Ultra-Processed Foods: These are industrial formulations made from extracted food components and additives. They often contain preservatives, sweeteners, and emulsifiers and are typically high in calories, sugar, and unhealthy fats.
The Skyr Production Journey: From Traditional to Modern
The processing of skyr is a testament to its long history, which stretches back over a thousand years in Iceland. The modern methods, while more industrial, still follow the core principles of the traditional craft.
Traditional Skyr Production
- Pasteurization: Today, raw skim milk is first pasteurized to ensure safety by eliminating harmful bacteria. This is a minimal, yet essential, processing step.
- Culturing: Specific live cultures of bacteria, often Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, are added to the milk. Sometimes, a bit of rennet is also added, which is why skyr is technically considered a fresh cheese in Iceland.
- Fermentation: The mixture is allowed to ferment and thicken for several hours.
- Straining: The final and most crucial step is meticulous straining. The whey, or watery part of the milk, is removed, which is what gives skyr its signature dense, thick texture and high protein content. It takes about four cups of milk to make one cup of skyr.
Modern Production Techniques
While the traditional straining method using cheesecloth remains, some modern manufacturers use advanced techniques, such as ultra-filtration. This technology pushes cultured milk through microscopic filters, which allows water and some lactose to be removed while retaining all the beneficial whey and casein proteins. This results in an even creamier, thicker product without the need for stabilizers.
Is Plain Skyr a Minimally Processed Food?
Based on the NOVA classification and its production process, plain skyr is firmly a minimally processed food. The processing involved—pasteurization, fermentation, and straining—is primarily for safety and preservation, not for adding artificial ingredients or enhancing palatability in a way that significantly alters its nutritional profile.
The real difference emerges when comparing plain skyr to its flavored counterparts. When fruit purees, added sugars, and stabilizers are introduced, the product moves further up the processing scale towards being ultra-processed. Consumers can easily see this difference by checking the ingredient list; a plain skyr will have only a handful of ingredients, while a flavored one will contain many more.
Comparison: Skyr vs. Other Cultured Dairy Products
| Feature | Plain Skyr | Plain Greek Yogurt | Plain Regular Yogurt |
|---|---|---|---|
| Processing Level | Minimally processed (pasteurized, fermented, strained) | Minimally processed (pasteurized, fermented, strained) | Minimally processed (pasteurized, fermented) |
| Straining | Heavily strained to remove most whey | Strained multiple times | Not strained as much or at all |
| Protein Content | Very high due to heavy straining | High due to straining | Lower than strained varieties |
| Texture | Very thick, dense, and creamy | Thick and creamy | Smoother, thinner consistency |
| Use of Rennet | Historically and sometimes modernly uses rennet, making it technically a cheese | No rennet typically used | No rennet typically used |
Conclusion
When asking "is skyr processed or not?" the answer is a nuanced one. All commercial food is processed to some extent, and skyr is no exception. However, plain skyr is minimally processed, using traditional and simple methods like fermentation and straining to create a nutrient-dense food. The processing is done to preserve and concentrate the natural goodness of milk, resulting in a protein-packed, versatile dairy product. The key is to choose plain, unsweetened versions and to be wary of flavored varieties, which can contain added sugars and additives that push them into the ultra-processed category. By being mindful of the ingredients and opting for simplicity, skyr can be a valuable part of a healthy, balanced diet.
Where to find minimally processed foods
- Prioritize plain options: Always choose plain, unsweetened versions of skyr, yogurt, and other dairy products to avoid unnecessary additives.
- Read ingredient lists: The shorter the list, the less processed the food generally is.
- Shop the perimeter: Grocers typically place whole, unprocessed foods like produce, dairy, and meat around the outside of the store.
- Consider making your own: You can make your own skyr at home with milk and a starter culture, giving you full control over the process and ingredients.
- Use frozen or canned (without salt/sugar): For convenience, choose frozen fruits or canned vegetables with no added salt or sugar, as these are considered minimally processed.
