Yeah, it just didn't look any different than it did right after I mixed in the cultures. No gelling and (surprisingly since it's not homogenized) not much layer separation. No idea what the pH might have been since I was a bit afraid to taste it since it wasn't doing what I expected.

My method

- Bring a quart of goat milk to just below a boil in a dutch oven

- Put the top on and let it cool off the burner for 15 mins (or until lukewarm - 15 mins worked for me)

- Whisk in 1/4 cup yogurt <- my issue may have been here since the recipe I used the first time around was with a half cup, and we just didn't leave enough of the last batch

- Put the lid back on, and put it in the oven with a light on for 4-6 hours (check at 4 for gelling, my first batch was good at 4.5 so I figured a cap of 6 hours would start getting too sour for me)

- Put it in the fridge once finished.

Any suggestions for a culinary pH meter? I hadn't considered that as a gate check for yogurt making, but it makes a lot of sense. Not sure what else I can use it for, though I'm tempted to just start poking all kinds of things and get some food science data going ha.

And haha right!