It's the whole milk that makes siggi's creamier. There is no rennet, and certainly no stabilizers, sugar substitutes etc.. just very good yogurt.
Great product. It is the milk fat that makes it creepier. There is no rennet, stabilizers, sugar substitutes etc., just simple whole milk yogurt.
"creamier" means almost always that this product has nothing to do with fermentation and work of microbial cultures, but was made thick by adding milk powder, gelatin and sugar substitutes. The opposite of healthy, not to mention the sh*ty taste.
well none of those are on the ingredients list, idk what to tell you. i think the 4% milkfat has something to do with the creaminess.
Traditional skyr is made with rennet while plain yogurt is not. The rennet helps breakdown casein and form a thicker yogurt.
Skyr is a cheese made with rennet in addition to yogurt cultures.