Ofcrpls deleted their message before I could get my response out, but… Maybe I need to be clearer in my intensions here... I like to make a yogurt that is thic

Ofcrpls deleted their message before I could get my response out, but… Maybe I need to be clearer in my intensions here... I like to make a yogurt that is thick like a sour cream. I know that commercial producers often strain theirs as well (or add xanthan gum) in order to get the consistency they want. On that same note - I have really liked the sheep milk yogurts over holstein milk yogurts because the difference in fat content does make a consistency difference. BUT, I've also contemplated that there are different cultures that might also be part of this difference as I've seen that for myself as well but have not been able to identify which cultures might be making the difference. All that was the reason for my inquiry.