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Ayran is also possible.

you haven't seen what happens when you ferment yoghurt for 3-4 days. it gets quite liquid enough. 2 days, sure, you can barely pour it out.

in serbia the most common form of yoghurt packaging is bottles with about 1" diameter openings. it pours out freely. typical ferment time is 2 days.

the fermentation process goes through two stages, the first stage it sets like a gel, but once it runs a bit longer, the protein is broken down more and it loses its cohesion.

it's actually better for you to drink yoghurt when it has been fermented like this but it is very sour. there is a lot less lactose and casein remaining in it after 3-4 days.

when i was a kid there was a brand of yogurt that was sold in giant 2L tubs, and it also was not very thick.

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Discussion

nami 6mo ago

I make yoghurt regularly. What you describe sounds like the process didn't go well. Except they do that on purpose for some reason to make something else. Which is ok. But real yoghurt is like a gel indeed

ᴛʜᴇ ᴅᴇᴀᴛʜ ᴏꜰ ᴍʟᴇᴋᴜ 6mo ago

there's a lot of variations and it does depend on the culture. but definitely 1-2 days produces a more sour and i wouldn't call it thicker, it tends to separate more into curds and whey, and the curds are not really fluid, but if you shake it up it's still more liquid than 12 hour fermented.

24 hours is definitely better. more bacteria, less casein and less lactose.

nami 6mo ago

Sour is fine. In fact it means it is better, because of what you said. More bacteria, because these are good bacteria for our body. Traditional yoghurt is sour too. It is the last 20 years or so that big companies that sell yoghurt made their yoghurt less sour because they wanted to sell abroad, where yoghurt is not a traditional and well known food. Still what you describe sounds more than kefir or ayran than yoghurt. Which is perfectly fine. I like all of these things