Reply #19: it needs to stay under about 105 degrees. [View All]

[ginnyinWI]

I think it must "cook" somewhere around 100. When I scald the milk, I have to let it cool to 105 or below, or the yogurt cultures will die when you add them.

I get good results using just regular commercially made yogurt as a starter. Sometimes I even use the flavored stuff if that's what I have on hand (the result is still plain tasting--only use a half-cup for a quart of yogurt.).

One of my tricks is that I let it cook in the yogurt maker for six hours only--letting it go longer can make it break down again. Then I let the container sit overnight on the counter. By morning it is nice and thick, and this is using only 1% milk, with no extra cream or anything. Good stuff.