I just made some yogurt for labaneh few days ago and It acted up,
Kept it at a constant 47c (oven) the entire time and used 1.8% bulk starter of ripened an then frozen greek yogurt containing Bulgaricus and strep ,add some calcium and then added the tiniest amount of liquid veggy renet.
Whey seperation accured within a few hours but there was no curd,
after 8-10 hours it was still runny.
I decided to strain it thru a cheese-cloth since it was late but it was dripping white liquid - accual protein was lost not whey.
So I added another drop of rennet in an attemp to solidify the overly thin yogurt which worked well since the next morning it was like cream cheese.
It over acidifed since I didnt add enough salt
I think the added rennet gave it some bitterness.
So next time,more culture maybe 3% , a bit lower temp and more rennet.
