HELP - I want to make thick yogurt!

[Guest guest]

Hello Folks,

I've been making and selling " raw " yogurt in our farm store - more than 10

gallons a week now. I use " warm from the cow " milk without heating it, add the

starter yogurt and let it set in a temperature controlled (87 degrees) overnight

- or 12 hours. The flavor is outstanding, but the consistency is like - excuse

the term - snot! It's runny and slimy and won't stay on a spoon. It's more

like a drinkable, slimy yogurt.

A few of our customers have asked if I could thicken the yogurt to make it

easier to eat. I've experimented with Gelatin and have found that the natural

(Kosher) gelatins just don't work. I've added various amounts with no

thickening at all. The only gelatin that will thicken the yogurt (without

heating it) is the Knox brand - and I don't feel right using that! A phone call

to the company about how it's made was useless, they were very vague and

apparently were not willing to share with me.

I've considered trying pectin, but have not been able to find a reliable source

or find any information on using it in Yogurt. I would like to keep my yogurt

completely raw and organic and still be able to thicken it somewhat.

Do any of you have suggestions or ideas? Has anyone experimented with this?

I'm becoming very frustrated but will continue to search until I find a

solution. Any help would be greatly appreciated.

All the best,

Janet Brunner