But first, a recap - here's a summary of all previous posts that mention Skyr, including the recipe that I'm working from, and previous results.
We get our skyr shipped from a small grocery store in Arborg, Manitoba, by the name of Palsson's. As far as we know, it's the only place in Canada that makes and sells the stuff. They make it in their dairy section.
When I have it, I keep trying to make some more. I just tried again yesterday - draining the results tonight.
*sigh* Let's just say I don't have the hang of it yet. 4 quarts of milk reduced to approximately 2.5 cups of something that only vaguely resembles sky and tastes ...... Neil kindly says "not bad". I didn't like it.