It was, questionable. But I gave it a chance. I poured it into a narrower container, stuck it into the Science Fridge, and then poured out the... it isn't whey because this isn't milk... oat water? every couple of days.
After a week, I was able to condense it from 32 oz to just 10, where it was runny but finally had some semblance of body. In the interim, I made two more batches of yogurt, this time with my regular condensed milk. The first version, I added a healthy dose of whipping cream that had also not survived the freezer. It was interesting? But I realized there is a maximum amount of milk fat that has an ok mouth feel before you're just sucking on a stick of butter. I used maybe an ounce left of that for the final batch I made last night, which still came out robust but tolerable.
For breakfast, I put a couple of ounces of the cow yogurt into the oat yogurt, mixed it up, and poured it over my Boo Berry for quite the delightful breakfast.
* My basic recipe is to just use a spoon or two of any live culture yogurt (most often than not kefir), mix it in with a can of condensed milk (or is it evaporated? The one that does not have added sugar), and stick it in the Instant Pot on the standard YOGT setting for 8-12 hours over night, mixing at some point in the middle. And refrigerate.
