What this doesn't include is the rennet, which is the main component that sets this yogurt/starter apart from other yogurts. So I was little disappointed that I still had to purchase more stuff.

My first time making yoghurt. I used Lactic free milk...Lactaid. I used my crock pot..turned it on and waited for it to cool down. I put the yoghurt mixture in an amber glass jar. I checked the temp...and when the crock pot read 77 I put the mix in and put a towel over it.
I left the crock pit off and 12 hours later it was almost done. I turned the crock pot back on for about 20 minutes... and added warm water. Waited another 3 hours.. then refrigerated it. I strained it... and it's perfect. And tastes just the way I like. It's a great product. And really not that difficult. I'll save have and begin another batch. Enjoy!

Muy buen producto , lo recomiendo además , es grato al paladar

Contents of package:
-Instruction booklet
-2 pouches of dry starter (One pouch made enough starter for two half gallon batches of Skyr, or enough to make one batch and make more starter)
-2 rennet tablets (Each half gallon batch uses 1/4 of a tablet)

Pros:
-Quality output, once directions were figured out following them resulted in very good results. I'm not personally familiar with what Skyr 'should' taste like mind you, but I got a wonderful creamy yogurt with a bit of tang that my grandmother compared to cream cheese.

Cons:
-I found the directions to be slightly unclear at first. The directions are broken into two sections but not labeled in a way to clearly lay that out. The first set is to rehydrate and 'wake up' your starter, and the second set is to prep the half gallon of milk to make the actual batch of yogurt.
-I love that the rennet tablets are marked and ready to be quartered, but I found that due to the nature of the tablet it's hard to ensure you break it quite right and I ended up with some fragmented extra bits I then had to store for my next batch. The tablets did the job great though that's just a minor critique.

Curiosity:
I notice many recipe online for Skyr call for heating the milk up to 190F before letting it cool back down slowly to 90-100F. This supposedly helps arrange some milk proteins into a more yogurt friendly configuration but the instructions included skip this step. That said following the instructions included resulted in a delicious yogurt but I intend to try the extra step later to see how it impacts the result.

While some of the other reviews lament the fact that rennet isn't included in the packet, rennet isn't needed and isn't used traditionally (yes, it can be used if you aren't getting a thick enough result - but straining/draining it in a cheesecloth bag for a few hours will have the same effect.) I added the cultures to a pint of milk and left it out on the counter for about 36 hours. The end result was, yes, slightly runny. However, from what I can see this is meant to be a starter for skyr - not skyr itself.

The following day I made a batch of skyr using the starter I made with this product. Brought the milk slowly up to 200°F and kept it there for 10 minutes. After that, I let it cool down to 110°F, added the starter, and let it sit out on the counter covered with cheesecloth for about 12 hours. It turned out far better than the skyr I had been making which initially used Siggi's as a starter. The flavor was tangy, as it should be, and the consistency after letting it drain with cheesecloth (about 4 hours) was almost perfect and I could turn the spoon upside down without the skyr immediately running off.

The only issue I had had nothing to do with the cultures. Both batches of skyr I made were tainted with yeast, as I had also been doing a bunch of baking. My previous batch (the Siggi's starter batch) had been running for almost a month and a half. So if you take anything from this review, do NOT make any bread while culturing or inoculating your yogurt (regular, Greek, skyr, or otherwise.)