Icelandic Skyr Yogurt

Step 1

Heat milk over low heat until it reaches 180F/82C. Do this slowly and stir the milk frequently. It could take an hour or so to reach the desired temperature.

Step 2

Once the milk has reached 185F take it off the burner and let it cool to room temperature. It could take 30 minutes or so for the milk to cool. Remove any skin that has formed on the milk.

Step 3

Mix 1 cup cooled milk with the skyr and then pour back into the milk.

Step 4

Dissolve the rennet in the water and then pour into the milk.

Step 5

Cover milk with a towel and let it sit in warm place for 12 hours.

Step 6

When the whey has separated from the curd, place a clean tea towel in a colander and place that in a bowl (see photos above). Pour skyr into the colander. Tie the ends of the tea towel together and place bowl in the fridge for several hours until the whey has drained off the skyr.

Step 7

Spoon the skyr into a bowl and mix vigorously with a spoon until smooth. Add desired sweeteners, flavorings, and toppings. Enjoy!