I recently received a starter culture for matsoni (aka Caspian Sea Yogurt). The seller's description described it as "thick and honey-like."
I've made three batches now, one in the oven with the light on (~80F), and two on the counter (~65F). All three have been what I would describe as "runny" and "lumpy." Each batch has been fermented for around 18 hours ... and they're all essentially the same in the end.
(A) What should I expect? and
(B) What can I do to firm it up a bit?
I'm using Organic non-fat milk, a 20% starter/previous batch to 80% milk blend (100ml starter, 400ml new milk), at the temperatures mentioned above.
The final product is massively delicious, but just isn't as thick as I would like: I'd prefer "spoonable" versus "drinkable."
Any tips?
Tom.