“How do you tell if your cultured food product is bad?”

“It’s as off-color as my jokes.”

This, folks, is not the color coconut milk yogurt is supposed to be.

I made a double batch this time – four cans of coconut milk, in two mason jars. I’m using a heating pad in a cooler to culture the bacteria between 108 and 112 for about 24 hours.

Both jars were fine this morning, with eight hours incubation time to go. I have no clue what happened to this jar. The other is thankfully ok!  Although I will be inspecting it extra carefully as I spoon it into containers for this coming work week.