The process involves culturing skim milk with specific bacteria strains, followed by straining to remove whey, resulting in a thick, creamy dairy product. This food item, a traditional Icelandic cultured dairy product, is characterized by its high protein content and low fat composition. Similar to yogurt but distinguished by its unique production method and resulting texture, it offers a distinct flavor profile.
This dairy product holds considerable value due to its nutritional properties. Its elevated protein content promotes satiety and supports muscle development, while its low fat content appeals to health-conscious consumers. Historically, it served as a staple food in Iceland, providing essential nutrients in a challenging environment and reflecting a long-standing tradition of dairy preservation and utilization.
