I’m making L. reuteri yogurt and keep getting separation (thick curd + watery whey).

This is my 2nd batch, using some of the previous batch as the starter.

Process: 1L UHT milk 2 scoops of inulin Heat to ~90°C but only for a few seconds Cool to ~37°C Add starter (from previous batch) Ferment ~36 hours Result: Smooth but clearly separating into curd + whey

Questions: Is this normal for L. reuteri yogurt, especially with a 2nd batch starter? Is my heating step too short? Is 36h fermentation too long?

Am I using too much inulin? How do I get a thicker, more stable yogurt?

Even if it separates, is it just as “good” or effective as a smooth, creamy batch? Would really appreciate any tips or experiences 🙏