Robin Anish | The Table is Set: You'll want to try Icelandic yogurt


I was delighted to read the recent article in The Berkshire Eagle about Gammelgarden Creamery in Pownal, Vt., and very excited to learn that the specialty of the creamery is skyr!

I first learned of skyr from a travel show about Iceland. Aside from everything a tourist would need to know to visit Iceland, it featured a segment about skyr.

What is skyr? Skyr is an Icelandic dairy product similar to Greek yogurt in its consistency but a bit milder in flavor with a very slight sweetness that you would expect from fresh milk and is eaten in much the same ways as yogurt.

Skyr making dates back centuries, but it is, generally, unfamiliar to us here in the United States. However, with Gammelgarden Creamery producing authentic skyr locally, it won't be long before we locals in the Berkshires and Southern Vermont will soon be fans.

Skyr is not to be limited to fresh eating, it's a fabulous substitute for sour cream in any recipe and raspberry blintz casserole is a delicious example of the versatility of skyr.




6 large eggs

2 egg whites

1 1/2 cups skyr or sour cream

2 teaspoons orange zest

1/2 cups fresh squeezed orange juice

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1/4 cup softened butter

1 cup flour

1/3 cup sugar

2 teaspoons baking powder


1 15-ounce container cottage cheese

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1 8-ounce package cream cheese, softened

2 egg yolks

2 tablespoons sugar

2 teaspoon vanilla



Preheat oven to 350 F. Butter a 3-quart rectangular baking dish.

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In a food processor combine whole eggs, 2 egg whites, skyr or sour cream, grated orange rind, orange juice and softened butter. Blend until smooth. Add flour, sugar, and baking powder. Blend until smooth. Transfer to another bowl.


In a food processor combine cottage cheese, cream cheese, 2 egg yolks, 2 tablespoons sugar and vanilla. Blend until smooth, set aside.

Pour 2 cups batter into prepared pan. Spoon filling over batter. Swirl filling lightly into the batter with a knife then spoon remaining batter evenly over all.

Bake about 45 minutes or until puffed and lightly golden. The blintz will settle a bit. Cool for 30 minutes.

Serve topped with fresh fruit drizzled with raspberry jam sauce.



1 cup of raspberry jam

2 tablespoons fresh lemon juice


In a small saucepan, combine jam and lemon juice and stir over medium heat until jam melts into a smooth sauce. If sauce is too thick, stir in a tablespoon of water until desired consistency.


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