Step 1

Remove the sealing ring and thoroughly wash the sealing ring, inner pot and the lid with very hot water, and put the sealing ring back on. This is a cultured product so it is important that everything is clean.

Step 2

Add 1-4 quarts of milk to the inner pot of the Instant Pot.

Step 3

Place the lid on the Instant Pot and lock. Check that the valve is in the sealed position. Select the "yogurt" setting and adjust it to “high” where the display reads "Boil". When the program has finished press cancel until it reads off.

Step 4

Release the valve, open the pot and remove the inner pot.

Step 5

Cover the pot with plastic wrap and allow the temperature of the milk to drop. Allow the temperature to drop to 91 degrees F before adding the starter culture. This could take a while, but you could place the bowl on ice to speed it up.

Step 6

Remove the plastic wrap, add the starter culture and whisk it in for a few seconds. Crush a tablet of rennet and add it to the milk and starter culture, and whisk it in for a few seconds.

Step 7

Return the inner pot to the Instant Pot. Place the lid on the Instant Pot and lock. The valve can be in either the sealed or unsealed position. Select the "yogurt" setting. The skyr starter culture is mesophilic, so change the setting to “low” and the time to 24 hours and push start.

Step 8

Check the thickness of the skyr a few hours before the time when it’s supposed to be ready, since the time required can vary. When it has thickened and pulls away from the side of the bowl, transfer it to a fine mesh strainer over a bowl to remove the water (whey).

Step 9

Once it is the desired thickness, whip it until smooth.

Step 10

Traditionally served with berries or jam.

Step 11

It can be stored for 2-3 weeks.