I don't have any links. The method I was taught is pretty well outlined in my comment above. Instead of yogurt being mixed in, skyr (Siggi's is what I use since

I don't have any links. The method I was taught is pretty well outlined in my comment above. Instead of yogurt being mixed in, skyr (Siggi's is what I use since it's what I can get a hold of) is mixed in. Additionally when the skyr is added to the milk, 1/2 of a rennet tablet is added. I believe that traditional skyr is made from bacteria in baby goat stomachs; the rennet is substituting this. Additionally, skyr is usually pretty thick, so I strain the curds until I get softened cream cheese consistency.