I think it would be similar at least. By cooking the yogurt the resulting curd would be drier and require less time in the sun I would think. I had some extra yogurt yesterday so I strained it, salted and mixed in some dried ground habanero pepper. It sat outside in the sun and breeze yesterday and should by dry enough to make a ball today.
I wondered about cooking it. That would reduce the live bacteria and other beneficial invisible beasties. I imagine cooked, it would have less storage life and be more open to unwanted microorganisms. It would be fun to experiment with.
I'm excited to try this. Now all I need is some yoghurt. Apparently we can make some with Kefir... hmmm....
That's a good thought. It would depend on the temperature and how quickly curds form which would probably vary with the acidity of the yogurt. I'll mess around with it today and let you all know my results. I love a good experiment!
The sites linked below were getting me interested as well in making yogurt from cashews and peanuts, and if feeling emboldened, hazelnuts. Peanuts and hazelnuts would be the two that we have a prayer of growing in our region, so could be a local type of yogurt (non-dairy) that could then possibly be precipitated into some form of cheese. Will also soon be trying 'mesophilic cultures' that are sold for cheddar-type cheeses (dairy based) and will be seeing how these cultures do with a nut-milk base. I agree...fun way to experiment!