It was all going so well. The yoghurt had started to thicken quite nicely after two days by a radiator, but the following day it started to separate.
We had a nice thick base filling the jar, but then a milky-yellow liquid started to form on the top. We weren’t overly worried, as it just looked like a thicker version of the liquid that you sometimes get on the top of a set yoghurt when you lift the lid.
So I stirred it in.
That thinned it again, right away, and the result was closer to cream than yoghurt.
Not what we were after at all. I wonder, though… if this a pro-biotic drink now?
Or is it just a disaster?
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It was part of the learning curve about making yoghurt. There’s never a failure, just an addition to experience.!