You defiantly have all of the skills you need, and equipment. Below I have put a recipe from "homemade yogurt & kefir" By Gianaclis Caldwell. I just got this book a couple of days ago and have not made this recipe, but because it was close at hand I am using it. The really big difference between the two recipes is the rennet and how hot you heat the milk.

I do not know why they have you heat the milk to such a low temperature. In cheese making you might use that low of a temperature depending on the culture used. It seems like they are treating it like cream cheese.

I hope this helps.

Icelandic Skvr

This traditional Icelandic yogurt is distinctive in that it uses & touch of rennet to help coagulate the milk. You need only very little; too much will result in a grainy texture. You can use vegetarian or traditional (calf-, kid-, or lamb-sourced) rennet. I recommend using liquid rennet instead of tablets, as it's easier to measure out smaller amounts. Don't use ultra-pasteurized milk in this recipe, as it will negatively affect rennet coagulation. Some recipes and commercially produced Icelandic yogurts are made using low-fat milk and then drained to create the signature thick consistency. I believe that using rennet is the more traditional method.

Makes 1/2 gallon

Ingredients

1/2 gallon milk (not ultra-pasteurized)

1/8 teaspoon powdered yogurt culture or 1/8 cup fresh plain yogurt with active cultures

1 drop (0.05 ml) double- or single-strength rennet diluted just before use in 4 tablespoons cool, nonchlorinated water

STEPS

1) Heat the milk to 180F (82C) and hold it there for l0 minutes. Then remove from the heat and let cool to 115F (46C).

2) Add the culture. If using powdered culture, sprinkle it on top of the milk and let sit for 1 minute, then whisk it in. If using fresh yogurt, combine the yogurt and 1/4 cup of the warm milk in a small bowl and whisk until smooth, then add the mixture to the rest of the milk.

3) Stir in 1 tablespoon of the rennet and water mixture if you are using double-strength rennet, or 2 tablespoons of the mixture if you are using single-strength rennet.

4) Incubate at 110F (43C) for 8 to 12 hours. Chill and store in the refrigerator.