Goats milk yougurt issue

[Guest guest]

Hi,

I made goats milk yougurt.

1) Bring it to a boil

2) cool it to anywhere between 100 and 110 degrees F

3) let it stay in the fridge for over 24 hours prior to dripping

4) poured it into cheese cloth.

I noticed a problem between step 3 and 4. When I went to get the yougurt out of

my yogourmet multi yougurt maker contain, the water had separated from the rest

of the mixture. Not like the other batches I had made from pasturized goats

milk. What did I do wrong? We were poking around and think we may need to heat

it to 185 only. Do we have to do it very slowly?

Please let me know as soon as you can. As stands I am out of yougurt until I

hear from you guys!!! The last two batches were from raw goats milk.

Thanks,

Val