Firstly, empty the Skyr into a bowl and separate the egg whites from the yolks, while adding the yolks to the Skyr. Then season the mix with a little vanilla. Secondly, put the egg whites into a mixing bowl, add a pinch of salt and only a bit of the sugar and start mixing. This will allow the meringue to gain a better volume. Once the meringue rises, add the rest of the sugar dip by dip. Stop mixing while the meringue is stiff but still creamy. Thirdly, combine the Skyr mix and the meringue by carefully folding the first half of the Skyr into the egg whites, then add the rest. Afterwards fill the soufflé batter in the moulds, add water to the cocotte (1,5cm high) and bake the soufflé at 190° C for 25 minutes. This my shorten, if you are using smaller moulds.