homemade yogurt didn't thicken

[Anonymous]

I occasionally make homemade yogurt using my favorite plain yogurt as a starter. Sometimes I buy whole milk to make it but I have also used the 1 percent I buy for general use. All I had was 1 percent but I had a very small amount of leftover cream I stirred into it. Anyway, this time it hasn't really thickened. I've let it go 24 hours. It's definitely growing the culture and tastes great but still basically a liquid. Should I just call it kefir and leave it at that? Could the use of the cream have inhibited the culture in any way? (although I don't see how).

[Anonymous]

Can you strain it through some cheesecloth?

[Anonymous]

Was the milk hot when you added the culture? Yogurt will also not set well if the temperature is too cool inside. It’s unlikely the cream did anything bad.

[Anonymous]

Anonymous wrote:Was the milk hot when you added the culture? Yogurt will also not set well if the temperature is too cool inside. It’s unlikely the cream did anything bad.

No, I had scalded the milk and checked temp. It's cultured, tastes like yogurt, just runny. I put it in the oven after warming the oven to 110 or so. Periodically I took it out and warmed it in a pan of water on low heat to bring the temp up.
Last time I made it (with whole milk) it had completely set after just a few hours.
I had some raspberries from bushes I planted this year, had a smoothie today. Some whey collects on top but too runny to strain I think.