Icelandic Skyr Yogurt¶

Ingredients¶

1 gallon skim milk
1 vanilla bean, slit lengthwise, caviar scraped
2/3 cup Siggi's plain or vanilla skyr (or plain/vanilla Greek yogurt as starter)
4 drops liquid vegetable rennet (or 2 drops double strength rennet)
1/4 cup cool, non-chlorinated water

Add the skim milk, vanilla bean, and vanilla caviar to a large, heavy-bottomed, non-reactive pot. Slowly bring to a simmer over medium-high heat, stirring frequently, until it reaches 185°F–190°F (85°C–88°C).
Remove from heat and let cool to 110°F (43°C).
Whisk together the skyr (or starter yogurt) and 1 cup of the cooled milk until smooth. Stir this mixture back into the pot.
Whisk the rennet into the cool water, then stir into the milk mixture for about 1 minute.
Cover the pot with a lid and a thick towel. Place in a warm, draft-free spot (or in an oven with the light on) for about 12 hours.
Line a colander with a double thickness of cheesecloth or muslin. Spoon the curds into the colander, removing the vanilla bean. Let drain in a cool place for 4–8 hours, reserving the whey.
Transfer the strained curds to a bowl. Beat with a hand mixer, adding 1 tablespoon of reserved whey at a time, until silky and smooth.
Sweeten to taste when serving. Reserve 1/2 cup of the finished yogurt to culture your next batch.