gelatin! never, never, never put gelatin in the mix when making yogurt. for one thing it's a by product of animal marrow, and who would want that in yogurt!! secondly, it's totally unnecessary. if you want thicker, greek-style yogurt, strain the finished product through either muslim or a suitably shaped coffee filter - i use basket type filters inside a shaped wire strainer, placed over a bowl - it take's a couple of hours for the whey to drain off.

and don't put salt, sugar or other crap in it. it's a beautiful, natural product, not a big mac. have it with fresh fruit, or, if you must, with honey.