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!