So, I'm experimenting with this high protein diet, the protein keeping me not hungry AND having a 25% TEF. Most of our high protein foods, like meat, have roughly equal calories of protein and fat. Exceptions are things like turkey breast, most seafood, etc. I'm therefore seeking low fat, high protein foods, the fats adding calories I don't want at this time. I can always add them easily when I want to.
I decided to make no-fat yogurt, all protein. I've read that "cooking" the yogurt for a longer time means most or all of the lactose gets turned into lactic acid, which is no longer a sugar, obviously. So I did that.
I kept this going about 13 hours. There was a fair amount of whey on the top. I poured it off and started to ladle out the yogurt. Whoa........ It's stringy like string cheese! In the removal and further straining, it muddled somewhat, and the end result is almost exactly like damp bread dough in appearance!
I got 31 ounces from the gallon. It tastes fine, not as acidic as yogurt, the opposite of what I would have expected. I presume at this point that it is almost all casein.
What say you?
UPDATE ALREADY: I just did searching on "yogurt cheese" and everyone I looked at is describing Greek style yogurt.