Not getting much yogurt from 1/2 gal. of milk
Can I ask a stupid question? I’ve been making yogurt for years. I heat to 180 then cool to under 110. Add starter and process for 8 hours. I use whey from last batch for the starter. Always sets up well but remains a bit thin. I strain it for Greek style yogurt and the strained whey is clear. However, after straining, I’m not left with very much yogurt. A bit less than 2 quarts from a half gallon of 2% milk. Is there any way (or whey haha) to get the milk to produce more yogurt or is the fact that the whey is clear an indication that all available solids have cultured?
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