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.

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.

Can you strain it through some cheesecloth?

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).