I use one packet of the knox unflavored gelatine added before I heat the milk. You don't notice the thickness until the yogurt is done fermenting and has chilled. I omit it completely if I am making yougurt for cooking with etc.I would like to make a thicker yogurt and have read where people use jello however I don't want flavoring. Has anyone added gelatine? and if so how much do you think? ...