Hi Anne, it's disappointing when the yogurt turns out like water
I keep trying, too, though
The yogurt I started yesterday isn't turning into yogurt, either. The bottle that was over the hot spot of the yogurt maker separated and got a foam on top. I'm thinking the foam is the bifidobacteria doing it's thing. The yogurt might not have separated if I had used pasteurized homogenized milk. Last time I threw a couple of the bottles of it out, but this time I'll drink or eat it, depending how it looks when it's cooled. It doesn't smell good. I'll try mixing it with blueberries.
Straining off the whey is another thing to try in case the extra methionine in the whey messes up things at this point.
I'll check out the culturelle that you mention, maybe that would help. It would be nice to have a yogurt with good taste and texture, although if it doesn't happen chugging down a couple of ounces of liquid a day isn't a big deal.
Especially if it helps. S. thermophiles is neutral, too, maybe someone could make a specially mix for us.
I'm going to look into adding pectin to my yogurt, too. The farmer at the dairy that I get my raw milk said that that's one way to thicken yogurt made with raw milk.
On the RS front, I bought some PS yesterday and tried it last night. My gut had been hurting and that seemed to clear up almost immediately. But not long after that I got pain along my shoulder, up the side of my neck, and into my head, I guess along the liver/gallbladder meridian. The pain in the shoulder and neck went away this morning but the headache was still there. It's clearing up, though. As far as what else the RS/PS is doing, that would be considered TMI, so for now I'll just say it's not in the positive, yet. But that's okay.
Also on the RS/PS front, I made some german potato salad yesterday, to incorporate more food with resistant starch into my diet.
Keep us posted on your plan!