Ok, remember how I told you about fermentation a few posts back? Well, we did some more fermenting last night and made some Yogurt! The directions we followed are here, along with some excellent information about what exactly yogurt is and what you can do with it.

If you don’t feel like leaving my site (and I don’t blame you!), here’s the basics: when you introduce the right kind of bacteria into milk, they go crazy and convert sugar into lactic acid. The lactic acid lowers the PH and causes the milk protein to thicken. Hot damn, you’ve got yogurt.

I’ve never been a huge fan of yogurt. However, when we tasted the result this morning with some granola and strawberries, I have to say, it was the best I’ve had.

Stay tuned for my next chemistry experiment…cheese!