Villa Villekulla Farm goat milk skyr is best described as the love child of chevre and creme fraiche and can be used in all culinary contexts that call for either. Though we all now think of skyr as a fruity Icelandic yogurt, this product is closer to a cultured cheese. It has a thick, whipped consistency and a tart, tangy flavor that is delicious in both savory and sweet applications: on toast with jam, olive oil and flaky salt, or kimchi; or try mixing it into a creamy pasta sauce, stirred into cake batter for an extra moist crumb, or blended with herbs to make a dip or spread. Try it the next time you make potato salad and never look back.
Keep refrigerated.
Lauren got into the dairy business because of an abiding love for delicious things. And while crafting delicious things is still a critical pursuit, they have now become a means to an end. The end is the privilege of living amongst the goats she loves so much. "Handmade skyr from hand-hugged goats" is not just a tagline, it's a mission statement. The beloved goat gals are fed with organic grain, alfalfa pellets, pumpkin seeds, rolled oats, rosehips and raspberry leaves, plus whatever delightful plants are growing in the forest (they're extra partial to sumac and wild blackberry). Lauren does her very best every day to repay these excellent beasts for the incredible work they do and the companionship and affection they provide. She beautifully packages her skyr in glass jars.
This is amazing stuff! The description is accurate: spread on bread w honey or with salt and pepper equally wonderful. I sliced dandelion greens in ribbons and stirred them into the goat skyr w diced red pepper—so delicious. Thick and spectacular!
