Last week I had the pleasure of being invited to an event hosted by Siggi’s dairy at the cutest little rentable cooking space. The purpose of the event was to meet Mr. Siggi and cook a “new Nordic” meal where every dish included his yogurt! It was hosted at this absolutely beautiful spot called Cookhouse that you can rent for dinners and events. It was really a lovely afternoon and I felt so grateful that I have this little blog of mine and get to attend fun events like these.
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Here are some of the coolest things I learned about yogurt from Mr. Siggi:
- First of all, Mr. Siggi is like 6’6” so clearly I did not eat enough yogurt growing up
- In Iceland, people would start their yogurt cultures in separate dishes and then place them in different areas around their house/land to see which spot created the best culture/bacteria growth. I should probably do the same when I try and make a sourdough starter!
- Icelandic style yogurt - also known as skyr - is strained more times than Greek yogurt, which ups the amount of protein in each cup of yogurt and minimizes sugar
- Using his coconut milk yogurt in the place of regular yogurt or sour cream or butter -> definitely the best takeaway I had all day. Mashed sweet potatoes with the coconut milk yogurt was SO good and I plan to recreate at Thanksgiving this year!
- We got to take home the Siggis flavors - whole milk blueberry and vanilla and 2% pumpkin spice - SO tasty
So, what did we make?
- Toasted rye bread with yogurt and smoked salmon - great appetizer idea
- Seared salmon with a chive-yogurt dressing and the prettiest edible flowers
- Mashed sweet potatoes with coconut milk yogurt (the BEST)
- Warm mushroom and arugula salad that had some yogurt mixed in
- Roasted root vegetables with a tarragon yogurt sauce
- Dessert was a homemade warm applesauce with a little yogurt on top!
We then shared the meal together, and it was fun to chat with the other attendees. There was everyone from bloggers/instagrammers like me to registered dietitians who run programs at local hospitals. And Mr. Siggi of course! The meal was so delicious, and the yogurts made everything just taste much more interesting. Even with the small addition of a dollop of chive yogurt sauce on top of plain salmon - totally “elevated” the dish (for lack of a better word). Never underestimate the power of fermented foods and umami flavors!
I hope you have a great weekend, and stay tuned for news about upcoming partnerships with Siggi’s!
Thanks for stopping by! 
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