28 September 2009
I tried again, this time with raw goats milk and with only 2 tablespoons of starter. This batch is a bit thin, but very delicious. It is silky and bright tasting, with a tiny cream top. I am going to try again with the suggested spoonful of powdered milk (even though that seems weird and I don't want to do it) and then again using greek or icelandic yogurt as a starter to see if thick starter makes thick yogurt. Any suggestions?