question about yoghurt starters

[Guest guest]

In Australia we have two main brands of yoghurt starters. One brand just has

acidophilus the other brand has S. thermophilus and L bulgaricus. I use the

acidophilus about 90 percent of the time. The other day I use both at the same

time and the yogurt came out the thickest I have ever done. Need to know if I am

allowed to do that.

Also when the milk has cooled. I always skim the milk off the top that has

solified. My mum thinks I am doing it wrong. She thinks that the layer is cream,

and if you left it in it would be creamier. Is she right? In raman prasad book

it tells you to skim it off. Elaine even says on her website if you want the

yoghurt smoother skim the top off.

SKY