I realize I have been here before, and have taken all advice and recomendations into account with my trials, but the consistency issues persist. I cannot achieve a solid set. It does attain thicknes, and flavor, but remains runny. I use 100% goat milk, I denature the protein at 185F hold for at least 20 to 30 minutes, incubate at 115-118F and even tried a commercial culture (YC-x11) in addition to having experimented with danon, stonyfield, etc. I don't want to use stabilizers, starches, gelatin, etc. If anyone can recomend a specific culture or blend, please do.