Dear Migros, how does YOU Skyr differ from your low-fat quark?
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Dear Migros, how does YOU Skyr differ from your low-fat quark?
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Dear Migros, how does YOU Skyr differ from your low-fat quark?
Dear Migros, how does YOU Skyr differ from your low-fat quark?
The difference? Low-fat quark is available at my store, but skyr is usually sold out😂
The difference? Low-fat quark is available at my store, but skyr is usually sold out😂
Not at all… Migros seems to think of Skyr as low-fat quark, but that’s completely wrong… Skyr is actually a completely different product that just happens to resemble low-fat quark 🙈
In short: a money-making scheme 😅
Hello Neela-la, thank you for your inquiry.
Our skyr products are made the traditional way from fermented skim milk and then strained. Live bacterial cultures of the following strains are used for fermentation: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus paracasei. Due to this production method, skyr products have a low fat content, a high protein content, and a creamy consistency. Because of these characteristics, skyr is often classified as a product that falls between low-fat quark and yogurt.
The term “Skyr” is not legally defined in either Swiss or European legislation. Nor do these regulations prescribe any specific cultures for Skyr production.
Our Low-Fat Quark and Skyr Nature products differ primarily in their protein content: Skyr has a protein content that is approximately 20% higher. Best regards, Mara
Not at all… Migros seems to think of Skyr as low-fat quark, but that’s completely wrong… Skyr is actually a completely different product that just happens to resemble low-fat quark 🙈
In short: a money-making scheme 😅
Hello Neela-la, thank you for your inquiry.
Our skyr products are made the traditional way from fermented skim milk and then strained. Live bacterial cultures of the following strains are used for fermentation: Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lactobacillus paracasei. Due to this production method, skyr products have a low fat content, a high protein content, and a creamy consistency. Because of these characteristics, skyr is often classified as a product that falls between low-fat quark and yogurt.
The term “Skyr” is not legally defined in either Swiss or European legislation. Nor do these regulations prescribe any specific cultures for Skyr production.
Our Low-Fat Quark and Skyr Nature products differ primarily in their protein content: Skyr has a protein content that is approximately 20% higher. Best regards, Mara
