Quote Originally Posted by bmccasland View Post
I was wondering about using unflavored gelatin to thicken the yogurt - I know from reading labels that commercial yogurts do this. Any thoughts? Figured once I eat my way through this batch, and make my second batch, I'd give it a try. Maybe one envelope?
I tried this using 1 envelope to a half-gallon of milk. I just stirred it in right before the starter. What I ended up with was rather thin yogurt, with a gelatinous rubbery layer on the very bottom of the container. I think it would have worked if I'd more fully dissolved the gelatin in something hotter before adding it to the milk.