Fermenting Greek Yogurt- Take Two!

Today was my second trial at making greek yogurt! It went a lot smoother this time because I knew what to expect, and what to do.

I followed the same procedure as my first attempt on my last blog post.

Although this time, I found that it took less time for the milk to heat up, but it took FOREVER for it to cool down, almost an hour this time! Every time I stirred the milk, the thermometer would go up! It was a long process. It still smelled a lot like mac and cheese too!

The consistency of my yogurt before straining it was about the same as last time- extremely runny. But after I had strained it, and let it sit in the fridge for about an hour and a half, it thickened up. It thickened up a lot quicker this time too. Not sure if it's because I used a different refrigerator to let it cool in or not.

The yogurt tastes really bitter, and I don't really like it. I added some vanilla extract to it to give it al little flavor but it's still bitter. I'm going to bring in some maple syrup and honey for the class to mix into it to make it more enjoyable!

Hope you've all enjoyed, and I can't wait for you all to try it!