The type of animal milk and the starter culture you choose will affect the consistency of your yogurt. Yogurt can be anything from drinkable to thick and creamy. Where ever it is on the spectrum, it is important to remember that it is a beneficial probiotic food source. 24 hour yogurt made from organic full fat cows milk is as thick as store bought yogurt - it’s only goat milk yogurt or raw milk that is runny.  24 HOUR FERMENTATION Fermenting for longer always results in thicker yogurt. Another reason to always make 24-hour yogurt! CONSIDER THE MILK YOU USE First up, purchase good quality, high fat, full cream milk. Do not use skim or light varieties. HEAT THE MILK LONGER Heating milk denatures the proteins, so, holding the temperature for a longer time, will give you a firmer yogurt. When preparing the milk, gently heat it to 160º-180°F, (71°-82°C) and maintain the temperature for 20 to 30 minutes. Be sure not to boil the milk.  STRAIN THE YOGURT Straining the yogurt removes some of the water (whey), leaving the fats and proteins behind. The longer you drain whey, the thicker your yogurt will become.  INCREASE THE FAT CONTENT It’s the fat in animal milk yogurt that helps to make it thick and creamy. It is possible to substitute a portion of the milk with pure cream.  ADD A THICKENER From a gut health perspective we love the benefits of adding a premium powdered gelatin to homemade yogurt. Add 1 level tablespoon of gelatin to every 4 cups of cold milk before heating and culturing. Gelatin must be heated to at least 95⁰F (35⁰C) to activate. It can be heated more than that but it must never boil. ADD MILK POWDER (NOT SCD/GAPS) Add 1/2 cup of dry milk powder per litre of milk. Mix it into the milk before you start heating it.