I never have difficulty with my yogurt setting up, it's the resulting texture that I'm not loving. I would be happy with a thick curd with whey or a smooth whey-less result but what I end up with is a thick, viscuous, ropey texture - as if I'm eating one continuous strand - not appealing. For my most recent batch I used local non-homogenized not ultra-pasteurized 2% milk combined with an organic nonfat powdered milk for my base and mixed a full fat Greek yogurt with some Stonyfield lowfat as my starter. Would I be better off using a purchsed starter from a cheesemaking supplier, or is it the addition of powdered milk, or perhaps another factor? I'm going to try and drain this batch for a yogurt cheese since I just can't abide eating the yogurt-goo out of a bowl.