Café goes Icelandic to 
offer healthy staple

Baltzersen's owner Paul Rawlinson with Icelandic-style skyr, made with milk from Sam Moorhouse's pedigree herd at Hesper Farm near Skipton. (S)
Baltzersen's owner Paul Rawlinson with Icelandic-style skyr, made with milk from Sam Moorhouse's pedigree herd at Hesper Farm near Skipton. (S)

A Harrogate café has teamed up with a Dales farmer to offer its customers the chance to enjoy an Icelandic favourite.

Nordic-inspired Baltzersen’s is working with Hesper Farm at Bell Busk, near Skipton, to produceIcelandic-style skyr, a kind of yoghurt popular throughout the Nordic countries. The healthy ‘super-yoghurt’ is high in protein and calcium but has no fat.

The farm is the first to make skyr – pronounced ‘skeer’ – with British milk in the UK, using milk from its award-winning pedigree Holstein herd.

Farmer Sam Moorhouse said: “Skyr is a staple in Iceland so I went there to learn how to make it from the experts. It dates back to around the ninth century and is made by incubating skimmed milk with live active cultures. The water contained in the milk – the whey – is then strained away.

“We use a heritage culture which originally dates back to 874 so our skyr is genuine Icelandic skyr, but with all the benefits of being made in the Yorkshire Dales.”

Baltzersen’s owner-patron Paul Rawlinson said: “Our ethos is all about using local produce where we can and supporting British farmers, while giving our customers a real taste experience.”