Armenian yogurt is a type of thermophilic ferment. This culture contains certain bacteria that grow best at a consistent temperature, which can be achieved using a yogurt maker or similar device. May contain the following beneficial bacteria and yeast: L. acidophilus, S.

The bottom line. Though skyr and Greek yogurt stack up similarly nutrition-wise and look almost identical, they are not the same thing. Skyr is thicker and less tangy compared to Greek yogurt, and it's made using different cultures than those used for Greek yogurt. In Iceland, skyr is technically considered a cheese.

Skyr is a thick & creamy Icelandic yogurt that's been a provision of Icelanders for nearly 1,000 years. Skyr is akin to yogurt but has a different texture thanks to the heirloom Icelandic cultures used to make it. It takes nearly four cups of milk to make one cup of Skyr, making it thicker, and creamier than yogurt.

While curd is formed by allowing milk to naturally ferment, using bacteria already present in the environment or the milk itself. In contrast, yoghurt is produced through the intentional introduction of specific bacterial strains, predominantly Lactobacillus bulgaricus and Streptococcus thermophilus.