I like the taste and consistency of danactive drinkable yogurt. Google searches on making drinkable yogurt suggests adding water or milk to store bought "set" yogurt. Another said to use kefir and just blend in fruits for flavoring.
There was one post on how to make drinkable yogurt from scratch:
For making the stirred yogurt or the drinking yogurt we need to make some changes to the process for a less firm texture.
- The use of different strains and balances in your yogurt culture will change the texture of the final product.
- Less initial heating of the milk (170-185F) will be another major control point, as well as little to no hold time in at that temperature before cooling. Lower temp and time will result in less changes in the whey proteins and thus less linking of these for a thinner yogurt.
- Stirring of the yogurt part way through the final cooling stage (at 65-70F) will break up the firm yogurt texture into a much looser mass. The fruit and other additions can be added at this point.
- Finally, the yogurt should be cooled to its final temperature of 36-39F. http://www.cheesemaking.com/yogurtplus.html
I've tried adding water to set yogurt and that taste pretty nasty, At the consistency I like, it tasted more like yogurt flavored water. No tartness, not sweetness, just ugh... Am I doing something wrong, or is that what I'm going to end up with if I want really liquidy yogurt? Will any of the other methods be better for what I'm looking for?