Question: Will it cause any problems during the fermentation process if I infuse the milk with herbs prior to fermenting? I plan on using the cold infusion method. I am interested in using either mint or anise hyssop from my garden.
Secondary Question: Will an infusion have an effect on the storage time?
I know that this can be a challenge since you want to have some plain yogurt to use for the next generation, but I was thinking of doing a small "infused batch" in addition to a plain batch.
I don't know if this matters, but I will be using goats milk.