Heat milk in large pot on medium heat until it begin to bubble up and reaches 180 degrees farenheit
Allow milk to cool on the countertop to 105-110 degrees farenheit, then remove the milk skin from the top of the warm milk with a fork or other utensil
Combine store bought skyr or starter culter with 1 cup of the warmed milk
Add milk and skyr mixture to the rest of the pot of warm milk, distribute evenly with a whisk
Cover large pot of milk and skyr starter with a plate, or pour warm milk into large mason jars with lids
Place container/s of warm milk and skyr mixture in an oven with the light on
Alternatively, place in an instand pot and turn on "yogurt" setting. Cover with a plate or the instant pot lid (make sure the silicone ring has no smell from making other meals)
Allow to ferment on oven or instant pot for about 8 hours
After 8 hours, ensure that the yogurt has set by tilting to one side. It should separate from the edge in a solid, smooth line
Set colander or sieve on top of deep dish, and civer with straining cloth
Carefully pour or scoop yogurt onto straining cloth
Cover with a plate and allow to strain for about 8 hours
Once strained, carefully transfer strained yogurt from cloth to a large mixing bowl
With a hand mixer, whip thethe yogurt until smooth
Now you have skyr!
Store in sealable class containers or mason jars with lids
