Easy Icelandic Skyr Yogurt | Viking

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Icelandic Skyr Yogurt
Ingredients
• 1/2 gallon milk
• 2 tablespoons yogurt starter
• 1/8 cup warm water
• 1/4 rennet tablet
Add the milk to the instant pot and push the yogurt button to boil.
When it beeps carefully pull the insert out to cool. When the milk is
around 110 degrees take 1/4 rennet tablet and dissolve it in the warm
water. Then mix 1 cup of your cooled milk with the starter. Add the
starter mixture and the rennet mixture to the insert. Now put the insert
back into the instant pot. Add the lid to the instant pot. Press the yogurt
button 3 times for 8 hours. After that get a bowl and put a colander
inside of it. Line the colander with a cloth. Carefully pour the yogurt in
the cloth. Pull the cloth together to get more whey out. Leave the cloth
together. Now put it in the fridge to drip for 8 or more hours. Put it in
your container. It will keep for a few weeks.

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Instant pot
Skyr Yogurt Starter
1/2 gallon Jar

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[mayamorabito]

Can some bacteria be used instead of the rennet?