It turned out alright. Not as thick as I'd hoped, still very pourable (like the consistency of those drinkable yogurts) but definitely nice and tangy and thicker than it started. I think I lost some heat in 1) not having allowed my "starter" to warm up to room temp and 2) letting the milk sit as long as I did before adding the starter.
I don't have a picture because, well, it still just looks like milk though it is in fact thicker. I'm curious if it will thicken up a bit in the fridge.
According to the interwebs, yogurt needs to stay around body temperature to do its thang properly so I might monitor the temperature with a thermometer next time. And there will be a next time!
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