Inedible! Snotty yogurt

I love my yogurt maker. It is not necessary to have a yogurt marker, and some people think it is a huge waste of money, but they are cheap and convenient and I like the little containers.

Anyhow, to make basic yogurt you heat up the milk to steaming with tiny, tiny bubbles around the edge, let it cool to 110 degrees F, then whisk in a couple spoon fulls of plain yogurt, or yogurt starter. Then just incubate at 110 for 8 hours or so, pop it in the fridge, and that is it!

But don't use Fage! Fage is really delicious strained Greek yogurt, but it just did not work. I used it once, and the Trader Joe's version once, and both times the yogurt came out snotty, slimy and weird.

My guess is that by straining it, the whey is removed, and this must be important for making yogurt. This is just a guess.

I tried to give you all an extreme close up of the texture, but it is kind of blurry.

I went to Whole Foods to get powedered yogurt culture, and for some reason they are not stocking it right now. The super nice woman in the dairy section gave me a free sample of a container of yogurt she says works really well as a starter. I will let you know how it goes.