I was making this week's yogurt when I almost lost the whole batch. I was using the oven for incubation. Turned it on until it got to 100 and then turned it off and shut the door. It works because even after I turn it off the heat builds a little bit more, but not too much. My oven won't go below 200 as a setting, but it does have a thermometer that lets me know how hot it is. But last night it just went haywire. Even though everything was turned off the broil came on - heating my yogurt up a LOT. I caught it before it was too bad, maybe 150 or so, but that will kill the yogurt. Turned the oven off at the breaker (no desire to have a house fire) and put the yogurt in the fridge while I figured out what to do. It was pretty runny.
After it cooled down enough I decided to add more starter - also known as more yogurt. Then I incubated it in a cooler and this morning I have a pretty good batch. Not as firm as I would have liked, but not milk either. It's not pretty but it's roughly as thick as say, Dannon. I like super thick yogurt, but I'm happy to have saved it the batch - that was a gallon of yogurt after all!
I didn't wipe the dish down, but I wasn't feeling terribly motivated.
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