I recently bought a yogurt maker and have made our first batch. We used UHT skim milk which you dont have to heat up, added about 2 tablespoons of dry skim milk and used a few tablespoons of a full fat live organic yogurt to start it off. It set beautifully, but for lack of a better word, was a bit slimy. Also, it isn't as tangy as the other yogurt we are used to eating. I've got much of that batch straining to make it a Greek yogurt.
Here are my questions:
How do we eliminate or even decrease the sliminess?
How do we make it tangier?
Can I use my strained yogurt to start my next batch?