Skyr

Prepare the Milk

Heat the milk in a large pot over medium heat until it reaches 185°F (85°C). Stir occasionally to prevent scorching.

Remove from heat and let the milk cool to 110°F (43°C).

Add the Cultures

Stir in the plain yogurt and skyr (or mesophilic starter culture) into the cooled milk.

Add the rennet and mix well.

Culture the Milk

Cover the pot with a lid or plastic wrap and let it sit in a warm place (ideally around 110°F or 43°C) for 6-12 hours, or until it has set into a thick yogurt-like consistency. You can use an oven with the light on, a yogurt maker, or a warm spot in your kitchen.

Drain the Skyr

Once the skyr has set, gently ladle it into a cheesecloth-lined colander or strainer. Let it drain for 2-4 hours, or until it reaches your desired thickness.

Season and Serve

Transfer the drained skyr into a bowl and stir in a pinch of salt, if desired.