Ah yes, I completely understand. I have 4 different timers in the kitchen, its a matter of remembering to turn them on. Well thats a brain injury for you. At least now I have a legitimate excuse
before I was just scatterbrained.
I've had yoghurt turn grainy after as few as 5 hours though, so I think at least some of it may be that I have been using frozen yoghurt culture from my previous batch. Which likely got grainy because I left it too long in the first place
It must be something in my milk that makes everything work....faster LOL. I've had recipes that required three drops of rennet and 8-12 hours of renneting time become a solid puck of curds with an inch of whey all the way around in 4 hours!!!
Ah well. Learn as you go right?