I used powdered milk and didn't have to bother with the scalding and it made excellent yogurt too.

Runny yogurt doesn't mean anything is wrong with it. If it tastes fine, keep it. Your first mistake was panicking when you found out you had unplugged it and putting it in the fridge. That wasn't necessary. You could have just plugged it back in and let it resume. The longer it ferments, the less lactose in the yogurt. SCD people let it go a full 24 hours. Basically the little bacteria will continue to work until all their food is gone or until the temperature drops. If it drops, they go dormant, not dead.

They often add powdered milk, gelatin, pectin, gums and other things to yogurt to make it stiffer. Also I think higher fat yogurt tends to be looser too. I'm not sure how they get that greek yogurt so firm and amazing.

Not so much panic, just it was late and I had to go to bed. And my first mistake was long before then!8-) So far I don't think I have done anything but make mistakes and try to correct them! But it's getting better....

Ah, see... I didn't know that, I thought it might be like yeast where it starts to go towards vinegar if you let it go too long.

What's SCD?

Well, I'll keep working on it, I just want thick creamy yogurt to go on my small amount of fruit, and I want it to be full fat from real milk and cream with active cultures, low carb and not too expensive and not require a drive halfway across the dern state to purchase.

That's all....

I let mine go for 24 hours and I also strained it in the fridge overnight to get the rich, creamy texture of Greek Yogurt. I don't think you can make Greek style without straining.

I made full fat yogurt yesterday, but I used heavy cream and greek yogurt as a starter, Its the thickest yogurt I ever had. I didn't add any water or milk to the cream though, and I didnt need to strain it.

I just purchased a Yogourmet yogurt maker and have a second batch percolating right now. I decided on this particular brand cause it has a single large container that will hold 2 quarts and I purchased an extra container so as to be able to start another batch before I totally run out. I also strained the yogurt using a coffee filter and my medium sized stainless steel strainer. WOW! is this stuff wonderful, compared to the supermarket variety which are mostly too runny for my taste. I want to eat it, not drink it. I eat tons of yogurt all the time, I'm trying to cure a candida invasion and not supposed to eat sugar or artificial sweeteners but I figure the sweeteners are the lesser of two evils. My first batch was plain, I have to have some kind of flavoring so I've tried sugar free jello powder and sugar free pudding powder, I just can't eat it plain. The batch I have "cooking" now started as hot cocoa using stevia as the sweetener. This strained, greek style yogurt is the yummiest stuff I've ever tasted. Yogurt is so simple to make, I think after a few times, a person won't even have to think about it.

Hmmm... maybe greek yogurt has special bacteria?

SCD is "specific carbohydrate diet". It's very similar to paleo but includes a few dairy products like yogurt.

Another really wonderful treat is Creme Fraiche which is easy to make. Basically you take a tablespoon of buttermilk or sour cream (with real cultures in it) and stir it into a pint of cream in a jar. Let the jar sit out covered on a counter for 1-2 days until it gets thick and creamy and slightly tangy.

I loved to dip strawberries into splenda and then creme fraiche. It makes great sauces too. It isn't as tart as yogurt. Almost a cross between whipped cream and yogurt.

You might want to google the exact instructions for creme fraiche because it has been awhile since I've made it.

Sounds like what I'm looking for, thanks. I'm not crazy about the kind with the little cups.

Oh! I saw a page on that the other day and thought it might be what I was looking for to help my inlaws. I think my MIL wants to cut carbs but she has been scared off Atkins by my SIL, the new vegetarian (you know how dogmatic new converts can be). My MIL is has gone through thinking she had Crohn's Disease to Celiac and now to Lactose intolerance ... I think it's the high rice and low fat diet but what do I know, she is too prim to discuss it.

This is what I make. It's so simple. I cheat at first and actually buy a carton of it at the store. I keep aside one tablespoon (for the live culture) and add it to a bowl of heavy whipping cream...stir it in and let it sit on the stove overnight. (where the pilot light is)
It turns out SO THICK and creamy...it's amazing!
I usually eat it with a little vanilla extract and Splenda mixed in...with berries.

They strain it and allow the whey to drip out after they make it. There aren't any 'special' bacteria used for making Greek-style yogurt that I'm aware. You can create your own greek-style yogurt by lining a simple strainer with a coffee filter, loading the filter up with yogurt, and letting it drain for a couple of hours or to the consistency you like.

Ok, they cheat. I have strained yogurt myself.

I wish my stove had a pilot light! They've gone to using electronic ignition on these things.

Yogourmet yogurt makers are great. My sister has one and I'm always eating yogurt when I visit her.

I ordered one from Amazon.

Greek yogurt has 22 grams or protein per cup and is a lot easier to eat in this heat than a heavy meat meal.