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The Yogurt Project: Siggi's Icelandic Style Skyr, Pomegranate and Passion Fruit 

What's the deal with little cups of yogurt? Just a few years ago, fermented-dairy eaters had a choice between Dannon and Columbo. Remember Columbo? I didn't...I had to ask my coworker to help me come up with the name of "that other major yogurt company when we were growing up."

Now, I see customers standing dumbstruck before the yogurt shelf, not knowing whether to reach for full-fat sheeps' milk, low-fat cows' milk or even a soy facsimile.  So,  I figure, it's time for a massive yogurt taste test.  You ready?

If I were a purist I would taste only plain yogurt, but this is my game, and I don't wanna. So I'm going to do the best I can comparing different brands by eating their most enticing flavors.

siggi's Icelandic style skyr: Pomegranate and Passion Fruit

Packaging: Very nice. The flimsy, white plastic container is covered with a striking, recyclable cardboard wrapper, which has a white background and black type in a simple font. There's also a rustic line drawing of the fruits that flavor the product. On the side, there's an unusually long list of what's not in the yogurt, including rBGH, preservatives and corn syrup. Plus, it boasts, the milk is from grass-fed cows. It's made in New York State, so it doesn't have to travel too far.
    This is probably the most dramatic yogurt label I've seen, and I was pretty amused while examining it. A note from Siggi reads: "...we absolutely don't use any artificial sweeteners like aspartame; I shudder at the mere thought."

Nutrition Info: 6 oz. serving. 120 calories. 0% fat. 0% fiber. 11 g. sugars. 16 g. protein. 20% calcium

Live Cultures: B. lactis, L. Acidophilus, L. Delbrueckii subsp. Bulgaricus, L. Delbrueckii subsp. Lactis, S. Thermopholis

Appearance: Thick and "creamy" looking, white. No whey off.

Aroma: Sour enough to make one's nose tingle a tiny bit. Barely there fruit.

Mouthfeel: Thick without having a fatty mouthfeel (I like the fatty mouthfeel). The texture is strange to someone used to fatty, whole-milk yogurt.

Taste: First note is a bitterness that strikes me as unusual in yogurt, followed by a puckery sourness and then, finally, a hint of sweetness. The fruit flavors are not readily apparant, here. I wouldn't have guessed passionfruit or pomegranate in a million years. There's no "jam" on the bottom of the container, although I kept stirring, just in case. I didn't find it pleasant, but it wasn't particularly unpleasant, either. Not something I would eat for the pleasure of it, but possibly would because it's good for me. Maybe.

Notes: The non-fat yogurt is unusual because it's made from milk that has had all of the fat -- and much of the water -- removed. This gives it a remarkably thick texture for a non-fat product, and I thought the process was worthy of mention.

Visit siggi's website here.

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more

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