Zingy as in sour? If so, you can drain off the whey and that will take some of the sour away. Just line a strainer with a paper towel or cheese cloth (or a coffee filter) and let it drain in the fridge over a bowl for several hours.<br><br>
Also, adding some vanilla extract cuts the sourness for me.
Thanks. Draining it helped a lot, but is there a way I could make it less sour in the first place? It isn't sourness, exactly, but the animal edge of the raw milk, I think. I am going to try using first day milk, instead of waiting a couple of days, and using a new starter. How long does home-made yogurt keep made from raw milk? Do you add vanilla after you make it, or during the heat process?
The more starter you put in, the tangier it will be. The longer you let it ferment, the thicker it will be. I usually add about 1/2 c of starter and it comes out super tangy. This last batch though I only added maybe 2 Tbs of starter and it's super mild. I always ferment mine 24 hours though, to get a super thick yogurt.