4.4 oz cup
servings per container
Pasteurized Whole Milk, Pasteurized Cream, Organic Agave Nectar, Madagascar Bourbon Vanilla, Fruit Pectin, Live Active Cultures: S. Thermophilus, L. Delbrueckii Subsp. Bulgaricus, B. Lactis, L. Acidophilus, L. Delbrueckii Subsp. Lactis.
GIANT is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from GIANT, and the nutritional information on the product label does not match the information on our site, please contact GIANT customer service and we will arrange for a credit to issue for the product at issue.
Siggi's® Whole Milk Yogurt Vanilla. Icelandic style cream-skyr. 4% Milk fat. Strained whole-milk yogurt. All natural. Milk from grass-fed cows. No aspartame. No sucralose. No gelatin. No artificial colorings. No preservatives. No high fructose corn syrup. Grade A. Net Wt. 4.4 oz (125 g). Why make your own yogurt? I found the yogurt on the shelves in the US too sweet. I wanted subtle flavor and less sugar. I also really missed the thickness of skyr, the yogurt from my home, Iceland, where skyr is as traditional as apple pie is in the States. So I started making my own at my new home in New York. An old tradition: Skyr has been a staple of the Icelandic diet for more than 1,000 years. It is a strained yogurt. Regular yogurt is mostly water, but with skyr that water is strained out; so to make one cup of Siggi's skyr requires four times more milk than regular yogurt. Traditionally, skyr was made from skim milk after the cream had been floated off to make butter. It has, however, been a custom to pour fresh cream over your skyr to create what is called rjoma-skyr or cream-skyr. My dad, for example, may even have more cream than skyr in his elaborate concoction. We try to recreate his full-fat experience here using whole milk and cream. Not so much sugar: Mainstream yogurt can have up to 20-25g of sugar per serving. Our flavored varieties have 8-11g and are sweetened with fruit and a touch of cane sugar or agave nectar. Our plain variety has no added sugar. I would also like to add that we absolutely do not use any artificial sweeteners. We work with nice farmers: We source our milk from family farms in New York States and Wisconsin where the cows are not injected with any kid of hormones. Further, we do not use any artificial preservatives, colorings, or thickness. I hope you enjoy, - Siggi. No rBST. Milk produced without the use of rBST. Certified Gluten-Free®. Email : [email protected] Visit: www.siggisdairy.com for more info. and recipes!
The Icelandic Milk And Skyr Corp.
NY, NY 10001