Why is Siggi's yogurt so high in protein?

November 13, 2025 •

4 min read

It takes approximately four times the amount of milk to create one cup of Siggi's skyr compared to regular yogurt, a process that explains why Siggi's yogurt is so high in protein. This meticulous straining technique, rooted in Scandinavian tradition, concentrates the milk's protein and nutrients, resulting in a remarkably dense and satisfying dairy product.

Quick Summary

Siggi's yogurt achieves its exceptional protein content through a concentrated production process rooted in the traditional Icelandic method of making skyr, which involves straining the watery whey to create a denser product.

Key Points

Extensive Straining: Siggi's is an Icelandic-style skyr that undergoes a far more extensive straining process than regular yogurt, removing most of the watery whey.
Concentrated Milk: This straining process means it takes roughly four cups of milk to make one cup of Siggi's, concentrating the protein and nutrients.
Higher Protein Density: The removal of excess liquid results in a final product with a significantly higher protein-to-volume ratio compared to conventional yogurt.
Traditional Recipe: The high protein content is a direct result of following a thousand-year-old Icelandic culinary tradition for creating skyr.
Added Benefits: The resulting high-protein yogurt provides benefits like increased satiety, support for muscle recovery, and more stable blood sugar levels.
Simple Ingredients: Siggi's focuses on using simple, natural ingredients without artificial sweeteners, ensuring the high protein comes from the concentrated milk.

What is Skyr? The Icelandic Secret

To understand why Siggi's yogurt has such a high protein count, you must first understand its roots. Siggi's is not a traditional American or even Greek yogurt; it is an Icelandic-style skyr. Skyr (pronounced 'skeer') has been a staple of the Icelandic diet for over a thousand years and is technically classified as a fresh cheese, though it is consumed like a rich and creamy yogurt. Siggi Hilmarsson, an Icelandic native, founded Siggi's in 2005 out of a desire to create a less sugary and more natural-tasting yogurt, reminiscent of the skyr from his childhood. The defining characteristic of skyr is its incredibly thick consistency and powerful nutritional profile, both of which are achieved through a unique production method centered around meticulous straining.

The High-Protein Production Process

The most significant factor behind Siggi's high protein content is the manufacturing process itself, particularly the extensive straining of whey. Whey is the watery liquid part of milk that is removed during fermentation. The more a dairy product is strained, the higher its final concentration of milk solids—including protein—will be. In the case of skyr, the straining process is far more intense than for other types of yogurt.

How Straining Creates Concentrated Protein

The production of Siggi's skyr begins by incubating skim milk with live active cultures, just like regular yogurt. After fermentation, however, the real difference emerges: the mixture is strained multiple times to filter out the watery whey. This process removes about 75% of the water, leaving behind a denser, more concentrated product. It is this extreme concentration that drastically increases the amount of protein per serving. Whereas a standard cup of yogurt might use a single cup of milk, Siggi's requires approximately four cups of milk to produce a single cup of its thick, protein-rich skyr.

The Role of Quality Milk and Cultures

Siggi's commitment to using simple, high-quality ingredients also plays a role in the final product. The company sources its milk from family farms and uses live active cultures that are rooted in Scandinavian traditions. These cultures contribute to skyr's mild, less tangy flavor profile compared to Greek yogurt, allowing the milk's natural goodness to shine through. By focusing on natural ingredients and avoiding artificial flavors or sweeteners, Siggi's ensures that the resulting high protein content comes purely from the concentrated dairy itself.

Nutritional Benefits of High-Protein Yogurt

The high protein content in Siggi's skyr offers several key nutritional advantages for consumers.

Increased Satiety: Protein is known as the most filling macronutrient, meaning that a high-protein food like skyr can help you feel full for longer periods. This can assist with weight management by reducing overall calorie intake and curbing appetite.
Muscle Maintenance and Recovery: As a complete protein source, skyr is excellent for supporting muscle repair and growth, especially after exercise. Many athletes and fitness enthusiasts incorporate high-protein dairy products into their diet for this benefit.
Stable Blood Sugar: The high protein can help stabilize blood sugar levels, preventing the spikes and crashes associated with high-sugar snacks. This leads to more sustained energy throughout the day.

Comparison of Yogurts: Siggi's Skyr vs. Greek vs. Regular


Feature	Siggi's (Skyr)	Greek Yogurt	Regular Yogurt
Production Method	Strained extensively to remove whey	Strained to remove whey	Not strained, or minimally strained
Milk Concentration	Uses ~4x the milk of regular yogurt	Uses ~3x the milk of regular yogurt	Uses a 1:1 ratio
Texture	Incredibly thick, dense, and creamy	Thick and creamy	Thinner, more liquid-like
Protein Content	Very high (e.g., 16-18g per 5.3 oz)	High (e.g., 15-20g per 6 oz)	Lower (e.g., 5-8g per 6 oz)
Fat Content (Typically)	Made with skim milk, low to no fat	Varies by milk type (full-fat, low-fat, nonfat)	Varies by milk type
Lactose	Low due to extensive straining	Low due to straining	Higher than strained options
Origin	Traditional Icelandic dairy product	Traditional Greek strained yogurt	Originated in ancient Eurasia

Conclusion: The Power of a Thousand-Year-Old Technique

In conclusion, the simple, traditional, and time-honored Icelandic method of making skyr is the definitive answer to the question, "why is Siggi's yogurt so high in protein?" By using approximately four times the amount of milk and extensively straining the whey, Siggi's concentrates the dairy's natural protein and nutrients into a product that is denser and richer than regular or even Greek yogurt. This dedication to a classic technique, combined with high-quality ingredients, not only produces a product packed with protein but also one with a deliciously thick texture and simple, clean flavor. It is a modern dairy product that proudly honors a Viking-age culinary tradition. Learn more about skyr from Icelandic Provisions.

Frequently Asked Questions

The primary reason is the production method. Siggi's is a type of skyr, an Icelandic dairy product that is extensively strained to remove the watery whey, which concentrates the milk's protein content.

To produce one cup of Siggi's skyr, approximately four cups of milk are used, compared to the one-to-one ratio typically used for standard yogurt.

Yes, on a protein-to-volume basis, Siggi's skyr is often denser and has a slightly higher protein concentration than most Greek yogurts, which are also strained but typically less extensively.

While the process does remove some of the watery whey, the straining concentrates the milk solids, resulting in a nutrient-dense product that is rich in protein and calcium.

Though it is consumed like yogurt and often found in the yogurt aisle, skyr is technically a soft cheese due to its unique preparation with milk solids, cultures, and sometimes rennet.

The high protein can increase feelings of fullness, support muscle repair and recovery, and help stabilize blood sugar levels, which can be beneficial for weight management.

No, Siggi's high protein is derived naturally from the concentrated milk itself, a result of the traditional skyr straining process. The brand emphasizes using simple, natural ingredients.