Step 1

Bring the milk to 38°C /100°F.

Step 2

In a large bowl, add the sour cream and a bit of the milk and whisk.

Step 3

Add the remaining milk and whisk.

Step 4

Mix the rennet with the water and add to the milk mixture.

Step 5

Stir and then bring the movement in the milk to a stop. Cover the bowl and set it in a draft-free, warm place (warm room temperature about 22° - 25°C / 72° - 78°F).

Step 6

Let ferment for 10 to 12 hours.

Step 7

Place a sieve on a different bowl and put a cheese cloth into the sieve.Pour the fermented milk into the cheesecloth and let the whey drip into the bowl underneath. Let it drip for about 2 hours. What's left in the cheesecloth is the skyr.

Step 8

Use or otherwise store the skyr in a container in the fridge. It should be good for a week.If you plan to use the whey, do it the same day because it goes bad very fast. You can mix it with some juice and drink it. It's very healthy.

Step 9

Enjoy the skyr with berries etc., see suggestions in the blog post.