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Skyr Yogurt: Elderflower & Lemon


5.3 oz cup

“Skyr” means thickened milk in old Icelandic. Dating back to the Vikings from over thousand years ago, skyr has always been a dependable source of nutrition through the long cold Icelandic winters. A flavor that is best visualized as a field of delicate white flowers misted with a lemony essence on a warm, sublime day. If getting lost in a Summer’s daydream is the desired effect, Elderflower & Lemon will make your mind and taste buds blossom with delight. Click on this item to see the full description.

Description: The health-promoting properties of skyr have made it a central part of the Icelandic diet. In an industrialized food market that is riddled with mystique rather than transparency, Norr Organics mission is to bring back the timeless wisdom that has triumphed for thousands of years: whole, clean and minimally processed is better and healthier for you. It’s undiluted quality, clean and simple.

Every single ingredient used in our skyr is certified Organic. That means, it is made without any trace of pesticides, GMO’s, hormones or antibiotics. The milk we use comes from small family farms, where cows have plenty of pasture and fresh air – as they should. At Norr Organic they ferment the milk slowly at low heat with their special blend of live and active cultures. When it starts curdling, they strain it gently until it’s rich, smooth and full of protein. Nothing else.

Ingredients: Organic Pasteurized Skim Milk, Organic Elderflower Extract, Organic Cane Sugar, Organic Carob Bean Gum, Organic Lemon Oil, Live Active Cultures.

Storage: Store in the refrigerator. Best by date is printed on the package.

Norr Organic

Norr Organic – Probiotic Skyr is made from organic, wholesome, fresh ingredients. The milk they use is always organic, grass-fed, and Non-GMO Project verified. They source their milk locally from a few small family farms in rural PA. Inspired by the flavors of cooler climates, they enrich their skyr with curative fruits and botanicals. It’s quite simple.

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