Raw Goat Milk

Villa Villekulla Farm goat milk skyr is best described as the love child of chevre and creme fraiche and can be used in all culinary contexts that call for either.

Though we all now think of skyr as a fruity Icelandic yogurt, this product is closer to a cultured cheese. It has a thick, whipped consistency and a tart, tangy flavor that is delicious in both savory and sweet applications: on toast with jam, olive oil and flaky salt, or kimchi; or try mixing it into a creamy pasta sauce, stirred into cake batter for an extra moist crumb, or blended with herbs to make a dip or spread. Try it the next time you make potato salad and never look back.

Consume one month after date on jar.