How to Make Icelandic Yogurt or Siggi’s CopyCat:

Bring the milk up to a high temperature, then let it slowly lower to 110°F. Stir some of the warm milk into leftover Icelandic Yogurt or some store bought vanilla or plain Siggi’s yogurt or Skyr. Stir that into the pot of warm milk, then add the three drops of rennet stirred into cool, chlorine free water and stir that in. Let it set in a warm place for 12 hours, or until it looks like this…

Line a colander perched over a bowl with a double layer of cheesecloth or with a flour sack towel or plain, unbleached muslin. Any of those options is fine! Scoop the curd into the bowl. Don’t pour until you reach the very end of the pot or it will damage the delicate curd.

Let the curd drain in a cool place, undisturbed for between 4 and 8 hours, reserving the whey that drains from it.

The strained curds will be fairly firm. Transfer them to a bowl and whip them with a hand mixer, adding in 1 tablespoon of the reserved whey at a time until it reaches your desired, silky consistency.

Sweeten to taste when you serve, being sure to reserve 1/2 cup of the leftover Icelandic Yogurt to make your next batch!