I've been making plain yogurt for quote some time now so I thought I could experiment. I usually use whole milk and plain yogurt. This last time I also added a pint of cream to the milk before proceeding as usual: heating to 180°, letting it drop to 120°, adding a tiny cup of yogurt, insulating for 8-10 hours.
I was trying to make a richer yogurt.
What I have is the consistency of yogurt but none of the tang. I thought I maybe killed the bacteria somehow but then how did it get so thick?
It tastes kind of like butter.