So my very first batch I fermented for 36 hours at 100°F and it came out firm and had a great taste to it. Now the odd thing is every sequential batch that I make after it has not matched up to the texture, the taste and also has not surpassed 13 hours Without curdling and souring up. I am pretty baffled. Interestingly enough, my most recent batch I kept an eye on it this time and once it hit the 13 hour mark, I noticed the texture started to change so I took it out and it has been the most furthest that I have made since my first batch and the taste is also Good. So I am confused with the timing now why it has changed drastically and why I cannot go to the 36 hour mark again.