IMO Grade 2 Amber Maple Syrup beats the Biblical Milk and Honey.
btw that must be Raw Milk because I need to strain mine to get that consistency.
8-12 hour strain alters the texture dramatically at 12-24 hour strain you can use it like cream cheese to thicken just about anything.
8 hours for Maple Syrup and Yogurt is best.
..also I only use one pack of starter, just adjust the time a bit, 22-23 is where that works best for me.
If you do strain, the acid whey you get is great for baking sourdough and instead of butter milk for biscuits or whatnot..
I am uploading the Wiki files pulled with HTTrack Website Copier, just extract and run index on your puter: http://curezone.com/ig/i.asp?i=70138