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Regarding the previous batch: I realized that it wasn't sour or tangy at all. This was both alarming and disappointing, as I like a tang to my yogurt, up to a point (some of my previous late-generation long incubation batches were approaching battery acid, metaphorically speaking.) Also, the remainder of the milk it was made from went bad days before the sell-by date, which was also alarming; what might have slipped into the yogurt?

But I soldiered on, and made a new batch with the dregs of the old one, and new milk. Same lazy process, though I left it in the oven for a lot longer, maybe 18 hours? Similar texture, thickened-gooey. Does have some sourness to it. These two batches have been thick enough to be difficult to drink straight, unlike my usual, though they still run (or goop) off a spoon, unlike gelatinized yogurt that can hold a shape.

***

Also, no, even Kerrygold butter isn't soft enough to spread easily right out of the fridge... hmm, granted, I decreased the fridge temperature yesterday, partly as a reaction to the bad milk.

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Damien Sullivan
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