I accidentally agitated my yogurt in the middle of incubation, and now that it's finished incubating, it has not set properly. It's like a bunch of tiny curds floating around in whey. I don't know if this is from the agitation or from not a not having a great starting culture. What do you think? If it's from agitation, is there any salvaging the yogurt? TIA
You could try straining off the whey to make yogurt cheese. Or if the curds are soft, like chunks of thick yogurt floating in whey, you could mix the whey back in. This would probably make really runny yogurt though.