Re: To thicken yoghurt: let it reproduce longer

I used to make homemade yogurt all the time. It was never thinner than the commercial.

I would incubate in the oven, using only the light bulb to warm it, and kept the pot covered. I allowed it to incubate for 8 hours in the warmth, then would chill it. I used 2 tablespoons of plain yogurt to make 2 quarts of yogurt out of milk.

What to expect: after 8 hours, the yogurt should be "done" growing. Chilling it will make it seem "thicker." What really seems to happen is that the whey separates out from the rest. You can pour this off. In commecial yogurt, it has just been chilled and the whey has been poured off for you.

If you want your yogurt thinner, you can mix in the whey instead. Depends how you want to use it.

For extra-thick yogurt, strain it. I'd put cheesecloth over a strainer, and allow the yogurt to drain. This produces a very thick yogurt "cheese," similar to cream cheese.

Hope this helps.