Bring milk to a boil, cool.
Whip the sour cream, mix with a little milk, add to the remaining milk.
Melt the rennet tablet in a little water, add to the milk, stir well.
Leave at room temperature for 24 hours.
Pour into a colander lined with cheesecloth. Drain until the consistency is thick and creamy.
Just under 1, 5 quarts of skyr should come out.
Before serving, beat skyr with a whisk and serve with sugar, fruit compotes and whipped cream, respectively.
Scandinavian Cookbook, Alice B. Johnson
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