|Skyr (pronounced “skeer”) is a cultured dairy product similar to ultra-thick yoghurt, and a long-time staple in Icelandic cuisine.|
Ten years ago skyr – pronounced skeer with a trill on the r – barely registered in the world’s yoghurt market. Now, according to global business consultants Future Market Insights, the market for skyr is worth nearly $8bn (£6.4bn) a year and growing fast.
This is a fascinating story.
But what is skyr exactly? Here and here there is some info.
I can see it is rich in Ca and proteins.
I still can't understand though why it was called "superfood" on the Guardian article.
With 0% fat, how strong are its anti-inflammatory properties?