I've been making my own yogurt since the subject came up on here a while back. This time, I used Trader Joe's 2% Fage yogurt as the starter. I used 2 tablespoons in about a quart of reconstituted dry milk. My yogurt never really solidified, and it looked just awful - curdled milk, mainly. I couldn't stand to just toss it, so I drained it with the idea that it might make yogurt cheese or something edible. It was really
good. The result was much more like ricotta cheese than anything else I can think of - it wasn't smooth like the original yogurt.
Has anyone else tried using the fage as a starter? I wonder if the culture in the fage always makes something that has to be drained?
I have had really good, consistent results making regular yogurt using Mountain High as a starter.