You don't need specialized equipment. I used to make skyr at our local dairy back when I was a kid (in Neskaupstaður, East Iceland), the equipment we used for o

You don't need specialized equipment. I used to make skyr at our local dairy back when I was a kid (in Neskaupstaður, East Iceland), the equipment we used for our method of production was: 1) A large metal vat for the milk to ferment in. 2) Burlap bags that the fermented milk was drained into. 3) A large open top metal tub with wire racks on top, stored in a cooler. The burlap bags were placed on the wire rack and the whey (mysa) allowed to drain from the bags for a couple of days. When the curds were almost free of whey, the Skyr was scooped from the bags and sold. Not exactly a high tech process.