Yoghurt and Lessons Learned

So a few days ago I made yoghurt using THIS recipe I found on the Plastic-Free Life blog.

Fresh out of the Thermos. Still warm and smelled oddly like white glue.

After a few hours in the fridge. No longer smelled like glue but was weirdly watery.

Strained out some whey. Thicker and tasty! (bigger bowl)

Next day. Tasty and very creamy... with some weird bits.

I had a small bowl today and it's a lot creamier than the store yoghurt it was cultured from and reminds me of the fancy super creamy greek yoghurts. I think the weird bits may be scalded proteins and I think next time I do this I'm not going to boil the milk. Store milk is highly germ free after going through pasteurization so I'm not worried bad germs will take hold.