Skyr is a traditional Icelandic dairy product made by fermenting skimmed milk with special cultures and then straining it heavily. This produces a thick, creamy consistency reminiscent of quark, although technically skyr is closer to fresh cheese than to classic yoghurt. In many recipes, skyr can partly replace cream, crème fraîche or mayonnaise and raise the protein content of a meal at the same time.
Straining concentrates the milk protein, so skyr has a higher protein content than most types of yoghurt, with a low fat content in the low-fat varieties. In everyday use, skyr is used much like yoghurt or low-fat quark: plain, with fruit and muesli, or as a base for dips and sauces. Its rather tart flavour can easily be rounded off with fruit, honey or spices.
A similarly protein-rich dairy product made in a different way is described in the entry Low-fat quark, and more on cottage cheese as another variation is offered in the entry Cottage cheese. Recipe ideas with protein-rich dairy products are provided by the page Recipes.