Ah, once again, bacteria surprises. Not worried, this happens sometimes and I can use everything this episode of the yogurt follies has produced but maybe some other CHs can comment.
I have produced 3 things in this batch: distinct curds - whitish pink strong flavor, sort of feta-ish; lots of very watery whey (pale yellow/green, nice flavor); thin layer of yogurty milky.
I used slightly less than 1/2 gallon regular whole milk (supermarket) mixed w/1/2 c non-fat dry milk and several big Tbs of White Mountain Bulgarian yogurt (as starter). Milk was warmed, not hot. All mixed together, put back in the 1/2 gallon jug, that was put in my tall, blueware pot filled w/warm water (about 90. Left undisturbed overnight in the oven w/light left on.
Above is what i found this morning, i'm not depressed. Yogurt is a living culture that takes unexpected directions.
But observations from experienced CH yogurt people are appreciated