What caught my attention was this:
Heat the milk to 185F and hold for 20 minutes (this will release certain milk proteins to make a thicker yogurt). Then cool to 108-112F and add the culture. Use the Yogotherm to hold this temperature for 4-6 hrs (or longer if you like more acid). Remove and immediately chill. If the yogurt is too acidic, reduce the temperature or time for the next round.I gave it a try the last two times I've made yogurt out of our goat's milk. Usually I add some powdered milk to make the yogurt a little thicker (about 1 cup instant powdered milk for each 1/2 gallon of milk).
I was so happy to find out that heating the milk up to 185˚F and holding it there for 20 minutes really works to make thicker yogurt!
I still add a little powdered milk just because I'm sure the added calcium does me some good, but I like not having to add anything if I don't want to.
I also like knowing that I can make thicker yogurt out of only goat's milk. We have a little friend who can't drink cows milk, which means she hardly ever gets ice cream for a treat unless I make it. I think frozen yogurt will be a wonderful treat for her next summer!