As a food science expert with a focus on dairy products, I can provide you with several reasons why your yogurt might be watery.

Firstly, over-agitation of the yogurt during the mixing process can cause the whey to separate from the curds, resulting in a watery texture. Whey is the liquid part of the milk that separates out during fermentation.

Secondly, high temperatures during fermentation can also lead to a watery yogurt. High heat can cause the proteins in the milk to denature and the whey to separate, which can make the yogurt runny.

Thirdly, improper fermentation time can be a factor. If the yogurt is under-fermented, it may not have had enough time to thicken properly.

Fourthly, the type of milk used can influence the consistency of the yogurt. Skim milk or low-fat milk tends to produce a thinner yogurt compared to whole milk.

Lastly, the addition of fruit or sweeteners after fermentation can sometimes make the yogurt seem watery if they are released in a liquid form.

To avoid a watery yogurt, ensure that you are not over-agitating the yogurt, maintain an appropriate fermentation temperature, allow for adequate fermentation time, and consider the type of milk you are using.

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Usually, yogurt getting watery is simply the result of liquid separating itself from the solids. Many yogurts come like that fresh out of the container, and it is generally not harmful. Just mix it in if you want it smoother/thinner, and pour some out if you want it thicker.read more >>