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thickness of homemade yogurt
 
jessers11581 Views: 1,232
Published: 15 years ago
 

thickness of homemade yogurt


Hello! Forgive me if this question has been asked before. I recently began making my own yogurt, and I notice that it's much thinner after fermenting for 24 hours than it is after 12. It's also a lot more sour. It's very much like kefir, actually. Is this typical with 24-hour yogurt? Should it be both thinner and more sour? Does this mean that it has more probiotic punch? Thanks!
 
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