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Skyr / Scurvy

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There's a theory that this drink has given name to the disease of Scurvy, in various languages, see [1]. Any comments? Other sources? 惑乱 分からん * \)/ (\ (< \) (2 /) /)/ * 17:04, 7 August 2007 (UTC)[reply]

Probably false. According to the current bible in the field (i.e. Icelandic etymology), it is related to the verb skera meaning cut, particularly in the middle voice skerast, i.e. separate itself into whey and the rest. (Yes, the middle voice can take on quite different meanings. :-) Io 17:16, 29 October 2007 (UTC)[reply]
PS: Skyr is not a drink. It has a higher cohesion than yoghurt. Very cold ketchup comes to mind as a comparison. Io 17:19, 29 October 2007 (UTC)[reply]

According to this there could webb be something to the skyr to scurvy connection, especially since the icelandic word for scurvy is literally translated as "skyr swelling": http://www.etymonline.com/index.php?term=scurvy Skyr is not "strained yoghurt". Skyr is cheese, and made that way.

There is an Old Norse word skyr, which means "cloud": appropriately, it is the source of the English word sky; and also reputedly of that famously clouded island, Skye. Is not "cloud" a singularly appropriate description for a light, white-coloured food? Nuttyskin (talk) 00:22, 17 June 2018 (UTC)[reply]
That's incorrect. The word is "ský", not "skyr". Skyr is closer to "skera" (cut), as was stated above. Dalitidlamadur (talk) 02:19, 9 June 2020 (UTC)[reply]

"traditionally" / pasteurization

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Maybe my sense of what "traditionally" means is different than others, but pasteurization only goes back about a hundred years, so traditionally skyr was made with raw milk, and would not have required the addition of cultures as lactobacillus and such are already present in raw milk (fermented or "soured" milk products were common in most cultures prior to the dominance of pasteurization). —Preceding unsigned comment added by Ericjs (talk • contribs) 05:13, 3 February 2009 (UTC)[reply]

Unique?

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Skyr is absolutely not UNIQUE to Icelandic cuisine. It has been used in Norway for millennia, and different varieties are still popular there. I will change the wording in the article. —Preceding unsigned comment added by Sparviere (talk • contribs) 16:28, 13 November 2009 (UTC)[reply]

Where was it invented?

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This article claims that it was invented by icelandic farmers and in that way it directly contradict other articles in here. So could someone please provide a proper source with information about where it was invented and how and if there's several storied about it's invention then perhaps that should also be mentioned. Luredreier (talk) 08:05, 12 January 2011 (UTC)[reply]

That's a myth. The product is an old Norwegian tradition, as stated by the 1926 Evening Standard reference. The Old Norse name "skyr" has since evolved into Norwegian "skjør", now usually as "skjørost" ("skyr-cheese"). Devanatha (talk) 17:06, 22 March 2011 (UTC)[reply]
Is there any truth to the claim that it was invented 'accidentally' by pouring milk over raw meat? I can't find any sources, and anecdotal information from Icelanders suggests it was brought over by the Norsemen, not invented in Iceland.--Mball85 (talk) 09:52, 19 April 2012 (UTC)[reply]
No, a dairy product by the name of "skyr" is mentioned in Egils saga and Grettis saga, but there are no stories about an accidental invention in Iceland. It's a nice story, but not one that classifies as a traditional folktale - although whey was indeed used to preserve meat over the winter (a byproduct of skyr). Sylgja (talk) 20:43, 25 April 2012 (UTC)[reply]

Production

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I've added a small part about the production of Skyr. Please feel free to improve and add more references.NicoLaan (talk) 09:50, 25 July 2017 (UTC)[reply]

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