I am lactose-intolerant, but have always been able to eat yogurt. I started making my own a few months ago, using glass jars in a warm oven. Then, my mother-in-law gave me a vintage Salton yogurt maker. It's been working great, too. I've had no problems eating the yogurt, until this last batch. I'm trying to figure out what I did wrong. The only thing I can think of is that I used full-fat Brown Cow yogurt for the starter (usually I use lowfat Stonyfield Farm, but the store was out) -- and it has cream on top. My yogurt seemed to have a similar top layer (barely there, not as deep as the Brown Cow) that I haven't seen before, but the yogurt itself seemed the same (a little thin). I used 1% milk for this batch, as usual. Could using full-fat starter somehow affect the lactose-acidophilus (and friends) balance? Anyone else ever have this problem? Thanks!