Bonus Resolution Recipe Brought To You By Stress Baking (cont.)

[madbaker]

I made yogurt again. This time I added ~1 Tbsp kefir starter (from the curvy upstairs neighbor) to the 2 Tbsp yogurt starter. I also let it go 12 hours overnight.

What worked: It was clearly thicker right away, which makes sense. It might be tangier, but without a side-by-side comparison it's hard to really tell.
It went nicely with banana, fresh strawberries from the farmers' market, and walnuts for breakfast.

What didn't: It was a bit clumpier, which also makes sense - more bacterial activity. The wife didn't like that element as much, although it didn't bother me. She might want to use the immersion blender on it.

Will I make it again? Probably, since we're still eating it.

Comments

[kareina]

I have been making skyr lately, and most of the pages I read on it strongly recommended blending it for smoothness, would probably be good for your yoghurt, too.