Skyr looks like yogurt, tastes something like yogurt, and sits right there in the yogurt aisle. But it isn't yogurt, technically. The distinction comes down to a small amount of rennet (the same enzyme used to turn milk into cheese) added alongside the culture that gives skyr its familiar tang. That one ingredient is enough to classify it, in the eyes of dairy science anyway, as a cheese. But don't rush to put it on your cheese board just yet.
Nobody has ever fixed the way they eat over a single weekend. The foods that do the most for how you think and feel work on a slow schedule, across weeks, and they only work if you keep eating them. A few small changes, repeated until they stop feeling like changes, are what hold.
Decades ago, on the family farm, Kathleen Barsotti asked her teenage son which part of it he thought was the most sustainable. He gave the answers a boy eager to prove himself would give: the land, the water, the seeds, the customers. The most sustainable part of the farm, she said, was the bottom line. Without a profit, the farm would disappear, and every good thing it did would go with it.
