Icelandic dairy product skyr, which is high in protein, low in fat and can be used in various recipes, is being sought out due to its popularity among consumers. The article discusses how to make this at home using low-fat, high protein ingredients such as skimmed milk and enzyme mixture from the stomachs of calves. To make homemade skyr use low-fated milk, skimmed, unsanised milk, rennet, and kitchen utensils such as a cheesecloth or clean linen cloth. However, don't use UHT milk products as they are heated to a higher temperature to give them a longer shelf life and skyr's shelf life may be slightly shorter than that of industrially produced skyr.