Date:   5/18/2012 5:48:36 AM ( 13 y ago)
Hits:   2,673
URL:   https://www.curezone.org/forums/fm.asp?i=1941302

Gotcha!
Well, I've had runny yogurt and looks like it was due to not boiling the milk but just zapping it and warming to 40-45C (100-110F).
I've boiled my last 2 batches and they were firmer. Still I reckon the temperature during fermentation is the main reason.
I also add several drops of Lugol's before adding the culture.
 

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