Homemade Skyr (Icelandic Dairy)

Steps

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1. 1
   Heat the milk to 38°C (100°F). If using raw milk, boil it first then cool to 38°C. For pasteurized milk, simply heat to the required temperature.
   ▶ ≈2:28
2. 2
   Place the sour cream in a large bowl, add some milk, and stir thoroughly to combine.
   ▶ ≈1:24
3. 3
   Mix 3-4 drops of rennet with a little water, add to the milk mixture, and stir well. Let the milk rest without moving.
   ▶ ≈2:57
4. 4
   Place the mixture in a warm, draft-free location (room temperature or warm oven) for 10-12 hours. Avoid moving the container or exposing it to drafts. Use only the oven light to maintain temperature if needed.
   ▶ ≈3:34
5. 5
   After fermentation, pour the mixture through a sieve lined with cheesecloth to strain.
   ▶ ≈4:19
6. 6
   Tie opposite corners of the cheesecloth into a knot and hang on a door or convenient location. Let the liquid drain naturally for about 2 hours until the desired thickness is reached.
   ▶ ≈4:56
7. 7
   Optionally add a small amount of sugar for sweetness, or serve with fresh berries, honey, coconut flakes, chocolate, or other toppings. It can also be stirred with some of the drained whey to make a drinkable version with fruits or flavoring.
   ▶ ≈5:25