Skyr

No. Skyr presents a low risk when safely prepared for a child’s age and developmental ability, though, in theory, an individual could choke on any food. To reduce the risk, prepare and serve skyr in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

Yes, skyr is typically made from cow’s milk, and cow’s milk is classified as a common allergen and is a common food allergen in young children, accounting for about one-fifth of all childhood food allergies. Keep in mind that dairy products from other ruminants such as sheep, goat, and buffalo may provoke similar allergic reactions to cow’s milk dairy products. That said, there’s good news: milk allergy often disappears with time. Research shows that the majority of children with cow's milk allergy will outgrow it by age 6 and many babies with milder symptoms of milk protein allergy (which can show up as painless blood in stool) are able to successfully reintroduce cow's milk as early as their first birthday, with the guidance of their appropriate pediatric health professionals. Even among those children who are not yet able to drink cow’s milk, many are able to tolerate milk that has been fully baked into a cake or muffin.

Milk is a common cause of food protein-induced enterocolitis syndrome, also known as FPIES. FPIES is a delayed allergy to food protein which causes the sudden onset of repetitive vomiting and diarrhea to begin a few hours after ingestion. This is termed acute FPIES. Left untreated, the reaction can result in significant dehydration. When milk is in the diet regularly, FPIES can present as reflux, weight loss, and failure to thrive - this is termed chronic FPIES. Symptoms generally improve with elimination of milk from the baby’s diet. Thankfully, like other forms of milk allergy, FPIES which presents early in life is generally outgrown by the child has reached 3-5 years of age.

Lactose intolerance, which is when the body has a hard time processing lactose, the sugar that is naturally present in milk, can sometimes be mistaken for an allergy as it can result in bloating, gas, diarrhea, nausea, and other discomfort. For those with older children who are lactose intolerant (keep in mind this is uncommon for infants and toddlers), skyr does contain lactose to varying degrees and may not be tolerated by those with severe lactose intolerance, depending on the amount consumed. Be sure to connect with an appropriate pediatric health care professional for any questions about lactose intolerance and know there are many lactose-free dairy foods available. 

If you suspect your baby may be allergic to dairy products, consult an allergist before introducing skyr. Based on your baby’s risk factors and history, your allergist may recommend allergy testing, or may instead advise milk introduction under medical supervision in the office. If the risk is low, you may be advised to go ahead and introduce milk in the home setting. As with all common allergens, start by serving a small quantity on its own for the first few servings, and if there is no adverse reaction, gradually increase the quantity over future meals. Once common food allergens are successfully introduced, it is recommended to keep them in the diet regularly (twice weekly, if possible).

Yes, skyr is an excellent source of protein to provide the building blocks needed for baby’s growth. It is also rich in calcium, iodine, zinc, folate, and vitamin B12. Together, these nutrients work to support baby’s bone, thyroid, and immune health. Plus, skyr contains beneficial bacteria to help support baby’s developing gut microbiome.

No. Skyr is technically a soft cheese, though it looks and tastes very similar to thick yogurts. Skyr is traditionally made by adding both bacterial cultures and rennet to milk, while yogurt typically just contains bacterial cultures. There are also differences in texture and nutritional content: skyr is often thicker in consistency, and it is traditionally made with skimmed milk, which means its fat content is lower than many yogurts.