Post the recipe :-)
Or you can use the milk from the store but it is not quite as good.
But do use whole milk.
Heat one gallon of milk to 170 degrees and let cool down to about 110. Remove any skin that formed. Add one container of Plain Icelandic Provisions Skyr and whisk to combine. Keep at 105 about for about five to six hours. Longer if you like a more sour flavor. You can go up to twelve hours but it will be pretty tart at that point.
Drain. Cheesecloth grade 90 in a strainer works best.
This stuff is VERY thick so it will take a long time to drain. I set it in the basement fridge overnight.
You will end up with about a quart of yogurt. Dump in mixer and whisk until smooth then add what ever flavoring you like. Keep about a half cup back for future yogurt making. A bit of honey, vanilla and lavender for me, husband choose honey and raspberries.
So good.