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yogurt making question -when yogurt separates

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in Health, Medicine and Natural Healing 04

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I made some yogurt with raw milk and a powdered starter. I left it for

24 hours and what I got is sort of separated- chunky looking, not

distinctly curds and whey. It smells and taste fine (while very tangy!)

but what I read is that I must have left it in too long. Can I still

use this yogurt to start another batch? Is it truly ok? I am hoping so

because I am using it right now mixed with some ground grains to make

the NT yoghurt herb bread.

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