how can i fix my milky "yogurt"

[maptome]

I made some yogurt last night, and stuck it in the fridge this morning. Upon recent inspection, it is very milky still with yogurt clumps on the bottom. Can I just take it out of the fridge and let it culture longer? Is it safe to consume as is? Again, only tastes slightly of yogurt.

[la mamita]

if it doesn't taste spoiled, you can strain it (put a dish towel or a few layers of cheese cloth in a colander over a bowl) and that will get the thicker yogurt part separate from the whey. next time, you can add some milk powder to thicken or just alter your yogurt making routine.

[julie80]

I've tried making yogurt a few times and the only way I could ever get it to thicken was to strain it with a fine cloth. I think the commercial yogurts all use thickeners to get it to that thick. But from my experience, homemade yogurt is pretty runny.

[maptome]

Thanks for the help. I was concerned because it didn't taste very yogurty, more like milk. I accidentally left it out last night after showing my husband, and this morning, it looks weird. I'll toss it and try again with at least a 24 hour culture time.

[carolinagirl1]

My yogurt always comes out really thick. I add powdered milk to it. I heat a half gallon of organic 2% or whole milk (to either 160 or 180 degrees - can't remember without looking it up) and add about 3/4 cup of powdered milk. Then I cool it down to about 110 degrees and whisk in the yogurt cultures (about a tablespoon of store bought organic plain yogurt) and then fill small 8oz. Mason jars and put them in the oven overnight (my oven has a "proof" setting that heats up to 100 degrees). In the morning I have nice thick yogurt. I recommend adding the powdered milk or else straining it.