My customers love the thick goat milk yogurt I have.
The way I make it is to heat it up to 180 and hold it there for 20 mins, I am certain Linuxboy can explain the details.
I then cool down to 115 and add the culture, I have used the last batch, store bought plain or culture from dairyconnections. All with similar results.
Keep it at 115 for 6-8 hour then refrigerate overnight. Do not jostle during the incubation period.
Are you saying you get thick goat's milk yogurt without using rennet, gelatin or pectin, milk powder? My yogurt is runny unless I dillute 1 drop rennet to 1/4c water, use 1 T per gallon of this dillution, 3 T unflavored gelatin, heat to 180, cool to 115, add cultures, incubate in quart jars in my dehydrator at 115 for 8-10 hours.
