The fizziness might be CO2 carbonating it just a little. (Try fermenting in a pressure vessel for more fizz! :-) )
Longer fermentation increases the sourness but could also increase the fizz factor to a point (until the milk sugars are used up).
The fizziness might be CO2 carbonating it just a little. (Try fermenting in a pressure vessel for more fizz! :-) )
Longer fermentation increases the sourness but could also increase the fizz factor to a point (until the milk sugars are used up).
Really nice, its got almost a fizz taste? if that makes sense, its really creamy and slightly sour. Good firm texture. I sort of forgot to put it in the fridge when I saw supposed to so it fermented for about 4 hrs longer than recommended which might be why it tastes a bit fizzy.
What do you think @Phoxy