I was thinking about adding the gelatin after the milk and yogurt starter got to know one another - maybe warm some plain milk to the right temp to melt the gelatin, then stir that in? But doesn't too much stiring thin out the yogurt? So maybe I'll go the extra milk powder route. I'm trying to keep the fat content down, so use skim milk - but what I buy from my local dairy doesn't taste at all watery.

Last thing I want is globs of gelatin in my otherwise yummy yogurt.