Yogurt Making

Just wanted to give you a bit of an update since I've finally got around to making some filmjolk. I'm still trying to nail down the fermentation time but I'd say that yes, I do notice a difference between it and the kefir I was making. It does have have a buttery note I mentioned, which I like, and I'd say it is a touch less sour. At some point I'll get around to trying a viili culture and get to play with it's interesting texture and note any flavor differences.

With something like viili there will be a noticeable texture difference from what I've seen of people making it. Most places selling cultures will have some notes about what sets it apart (e.g. I see filmjolk called distinctively buttery on multiple sites). I don't know how subtle those differences actually are until I get around to trying them and I imagine someone selling yogurt cultures for a living is probably more tuned into such things. I imagine plenty of people would just go, "It tastes like yogurt to me."

Edit: I can say the kefir-like I'm making lately has more of a fresh milk taste compared to thermophilic yogurt I'm familiar with. Though that could easily be differences of preparation showing themselves rather than anything to do with the culture specifically.