siggi's

siggi’s dairy began in 2004 when Siggi felt homesick for a staple of his childhood diet, skyr, a thick, creamy, high-protein yogurt from his native Iceland. The yogurts he found on shelves in the US were much too sweet and artificial for his liking. His mother sent him a recipe and with that, he began making skyr in his small New York City kitchen. Within just a few months, Siggi refined his technique, quit his day job and moved his humble skyr-making operation from his home kitchen to a full-scale dairy plant in Upstate New York.


http://siggisdairy.com/