Making skyr or quark?

CooCooPuff

I've made two successful batches of strained yogurt (just an fyi, Kroger Carbmaster is a horrible starter) and have an itching to try something else next time.

From what I've read, for both, you'd need something called rennet? Is this something I can find in stores. I don't mind shopping Amazon, but would rather be able to pick it up today or so. Would this suffice?: https://www.heb.com/product-detail/junket-rennet-tablets/80621

I've used an Instant Pot for the yogurt. Making Skyr seems similar enough to yogurt, but quark apparently does better at lower temperatures. Would a batch be fine on the yogurt setting be fine if I let it cool longer?

I also wanted to say, if y'all need something to strain the yogurt in, this seems like something worth picking up: https://www.amazon.com/EarthWise-EW105-Reusable-Produce-Sacks/dp/B005E2QRPG

They're sold at my HEB. I plan on picking up a new pack today for straining my next batch of yogurt.