Hmmmm. I've found that temperature is the most critical component, and I always add the dry milk, it makes a thicker yogurt, especially when using low fat milk. (I usually use skim, because that's what I have on hand). I heat the milk in my big Calphalon pan, it's not stainless. I stir with whatever spoon or utensil I grab out of my countertop holder and I pour it into quart canning jars that I've set in the sink because I always slop it. I usually dip the hot milk out of the pan with a coffee cup that I grab out of the cupboard, and I use my plastic canning funnel to pour it into the jars, so if there is any chance for contamination, mine's been contaminated! So, I'm thinking that either your milk was a bit too hot when you started or the temperature was a little too hot or too cool while the yogurt was "working". I'm only assuming that you did add the dry milk, because you were using 2% milk? I always make sure I use a good amount of my prior batch of yogurt to make sure I have enough starter and I always use the dry milk because I want it thick but I want it low fat. It must just be dumb luck because I've made a lot of batches of yogurt and I've only had one fail to thicken. I've used the dehydrator to keep the stuff warm, I've used a cooler with hot water, it's all been good. The only failure I had was when my starter was getting old. I always use the last of the present batch to start the next batch and eventually it got thinner and thinner (and sourer and sourer, LOL), until I gave it up and bought a new container of yogurt as a starter. Now I'm back to yogurt so thick it'll mound on a spoon, like the picture on the WFD thread. It is kind of a science, though, Glenda, so I can only say for sure to try again. Not much help, I guess. Oh,and don't scorch the milk, that's my trick... Annie

Here is the rest...I found it on this thread.. For the topping, place the remaining 1 1/2 cups flour, baking powder and 1/4 teaspoon nutmeg in a food processor. Add 6 tablespoons butter and pulse until fine crumbs form. Add the cream, 9 tablespoons syrup and 1 teaspoon vanilla and process until combined. Drop by spoonfuls onto the hot filling. Brush with melted butter and sprinkle with sugar and nutmeg. Bake for 14 minutes or until firm to the touch and golden brown. Here is a link that might be useful: Rosh Hashana

Yes, I've seen it, Loves2cook4six noticed it last week too9, LOL. They "featured" that recipe last year too, for some reason it's the recipe that I have that everyone goes creazy over. My girls love it and say if I get rich and famous, it'll be for that salsa. In the meantime, I eat about 1 jar per year of the stuff, LOL. Thank you for the props! Annie

Katie, my friend, I was just thinking about you. I canned your French Onion soup over the weekend, and dehydrated some garlic wondered how and what you were doing. Still Librarian-ing? (Is that even a word? LOL) I do wonder when they are going to change the salsa rules enough that the recipe will no longer be "acceptable". I just keep upping the vinegar, bit by bit.... Annie