What are some common myths about súrmjólk?

What are common myths about surmjolk?

Surmjolk is Icelandic soured milk. Because it is little known abroad, many pages repeat unchecked claims. Here is what we could verify and what we could not.

Myth 1: It is just spoiled milk

No. Spoiled milk is not the same as a cultured milk product. Surmjolk is a commercial product sold in cartons in Iceland, and the Yogurt at Home page describes it as yogurt made in the Icelandic way.

Myth 2: It is the same as skyr or yogurt

No. The same source says surmjolk is more liquid than yogurt and quite acidic. Skyr is a separate, thick strained product.

Myth 3: It tastes sweet or mild

Not usually. The source says it is quite acidic, that it takes some getting used to, and that some people never come to like it. Flavored versions are sold, so check the label.

Myth 4: You can make it by leaving milk out

This is unsafe. The CDC says raw milk can carry germs such as Listeria, Salmonella and E. coli, and that children under 5, adults over 65, pregnant women and people with weakened immune systems are at higher risk. We found no reliable home recipe, so we do not give one.

Myth 5: It cures illness or does wonders for digestion or skin

We found no official source that says so. One non-official page says it is rich in acidophilus and bifidus bacteria and improves digestion, but we could not verify that. It is a dairy drink like others; read the label for protein, fat and sugar. This is general information, not medical advice.

Myth 6: It is hard to use

It is easy to use as a drink, over cereal, or in place of buttermilk. Because it is only sold widely in Iceland, you may need a substitute such as buttermilk, kefir or thinned plain yogurt.

What is true

• It is thin, sour and drinkable.
• It is eaten mostly at breakfast, sometimes with meat or herring.
• It contains milk, so avoid it if you have a milk allergy.