One pot of skyr uses about four times the amount of milk as a standard pot of yoghurt, which is why it’s so high in protein and calcium. Not only that – it’s naturally fat-free. But not all skyr is created equal. We make ours using fresh milk from our champion, pedigree herd and original bio-live Icelandic skyr cultures, dating back to the year 874.
It's the ancient Icelandic techniques we use (and a lot of patience) that makes all Hesper’s skyr so naturally thick and creamy. Above and beyond all of that it tastes unbelievably good. So good it’s gold-star rated and multi-award-winning.