Soupy Yogurt Rescue
I have a jar of temperamental yogurt starter in my fridge. Last batch was perfect after 8 hours in the yogurt maker; this weekend's batch was a disaster, even after a 20 hour incubation and an overnight chill. I tried again, adding powdered milk and two more teaspoons of starter, gently reheated the mess to 110 degrees, a long incubation, and a good chill. Still a mess. I just ordered a more reliable (but less tasty) starter. Should I just toss the mess and start with fresh milk, or at least use some of it for flavor?