The method includes culturing skim milk with particular micro organism strains, adopted by straining to take away whey, leading to a thick, creamy dairy product. This meals merchandise, a conventional Icelandic cultured dairy product, is characterised by its excessive protein content material and low fats composition. Much like yogurt however distinguished by its distinctive manufacturing methodology and ensuing texture, it gives a definite taste profile.
This dairy product holds appreciable worth as a result of its dietary properties. Its elevated protein content material promotes satiety and helps muscle improvement, whereas its low fats content material appeals to health-conscious shoppers. Traditionally, it served as a staple meals in Iceland, offering important vitamins in a difficult setting and reflecting a long-standing custom of dairy preservation and utilization.
