Quote Originally Posted by OakLeaf View Post
If your yogurt comes out runny, try experimenting with the amount of starter, the type of starter, and the temperature if you can. I keep a database of yogurt so I can keep track of what works: culture medium, type and amount of starter, how long I let it culture, then the consistency, tartness and flavor of the result.

If you're making cow's milk yogurt, another option is to stir in some powdered milk before you scald the milk. Goat's milk always requires more starter than cow's.
Maybe I'll have to try a different brand of yogurt for starter--I've used Dannon (mostly because that is the easiest one to find a small container of plain) and maybe another brand would make it thicker. I also think part of it is all the stuff that gets added to a lot of store-bought yogurts to make them thicker--then the homemade stuff seems runny (but then, Stonyfield doesn't have the extra junk and it isn't runny). If all else fails, the homemade yogurt can just be considered drinkable yogurt!