Monique, I wanted to tell you about an 'expiriment' I've accidently tried!
Yesterday when I made yogurt, I used two cups of week old heavy heavy goat milk cream, and two cups fresh goat milk. Made it like I usualy do, but this time for the culture I used half cup of 'Old Home All Natural Yogurt' containing 'Live Active Cultures, including Acidophilus and Bifidus'. Big deal right? Well after I got it all mixed up and in the yogurt maker I went to lick the spoon I used to scoop the yogurt. VANILLA!
When I picked the yogurt up I made sure it didn't have pectin or anything, but I didn't even noticed the word 'vanilla' in large letters on the front. I think I read somewhere your only supposed to use plain yogurt for culture, and this has sugar in it to begin with. I didn't think it would work at all. So I left it in the yogurt maker ten hours. When I stuck the spoon in, about one inch on the top was thick! Not quite as thick as normal storebought yogurt, but almost.
This morning after I came in from milking I checked on it, the top half is thick, and the bottom half is basically whey. I stuck the spoon it, pretty thick. Tasted it, and it wasn't all that bad. I'm not sure if you could actually call it yogurt but its fairly thick. I suppose a person could try to make another batch using this as culture and have even less sugar in it to make it better for a person. Although I suppose it might be runnier.
Anyway, thought I'd let you know. I'm just happy because its thick, and I don't like my yogurt runny. Maybe I'll have to try making some yocheese. I'm going to leave it a couple more hours and see if it gets thicker first.
