re: The Gurt Mega Thread

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I have been putting it in the fridge as soon as it's done. After it has been in there overnight, I blend it up with an immersion mixer. Before mixing there's a hard congealed layer on top. Should I be straining it before mixing?

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I eat the congealed layer, but mine has that too.

Yes, I go front counter to fridge then just drop it in a strainer (not a cheesecloth like some do). I just let the easy water/whey work it's way out, then start mixing it and add a little of that back in to get consistency right.

Try the counter thing. The yogurt is still multiplying, just winding it's way down. Cooling it off to fast might stop that