We'll see if it's any better by the time I get home (I'm writing from an internet cafe as I have no internet at home for no known reason). I looked back at the first recipe that I linked to and it's possible that my milk never frothed enough cause it sure didn't look anything like their pictures
Also there's a good chance that the product improves "with age":
This process relies on allowing the inoculated bacteria in whey to further ferment the liquid as it sits at room temperature for an additional 12-24 hours. During that time, the remaining sugars are converted to lactic acid, which lowers the pH of the whey. The solubility of the protein in acidified whey is reduced. Heating the acidified whey denatures the protein causing it to precipitate out as a fine curd.
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