Yogurt, what did I do wrong?

[zombie_bride]

I followed these directions: http://www.ehow.com/how_2099109_make...lk-yogurt.html

My yogurt turned out clumpy on the bottom half but really watery and yellow on the top half. Most of it is watery. Any advice? What did I do wrong? what should I do with it now?

[LoMaH]

If you want it thicker, perhaps next time try to leave it longer than 8 hrs..

For now, stir it all up and let it drip (until the desired consistency) through a cheesecloth or through a colander lined with a coffee filter/s.
You can save the whey in a glass bottle for other uses.

HTH

[zombie_bride]

Thanks! So helpful. Should I cool it first?

[LoMaH]

Yes, you can cool it first.
Or even place it in the fridge first to cool and even drip in the fridge.

ETA: Just to be very clear, in case you need specific details like I do, I have dripped yogurt through a coffee filter lined colander over a bowl.

[cristeen]

Always chill it completely before stirring it. You'll notice things tend to change in the chilling process.

But if even then you have a noticeable clumping on the bottom, I'd guess you're using a bottom heat method that got a little too hot - it's just temperature differential. It's not harmful in any way - you can drain the excess liquid off the top and then just stir the whole thing together to even it out.

[CookAMH]

My first thought was you left it too long. Any time it separates like that, it's over done.

[LCBMAX]

FYI yogurt makers - I've gotten 2 batches of consistently firm smooth yogurt lately using most of a container of Siggi's Icelandic Skyr yogurt as my starter. It's strained and extremely high protein. I wish I could get such good results with my own batch, but whenever I get to the second or third generation, I get mold, or a strong yeast smell. Unnerving, at least.