Accidentally boiled milk for yogurt

Thanks so much. I was going to start over. I need to set a timer next time so I pay attention.

So glad I checked here first! Just did the same thing wtbryce. I've really struggled to "heat to 180 and hold for 20 minutes" thing (Cusinart yogurt maker instructions) Thx y'all!

let it cool down before adding the culture. In fact boiling milk and setting yogurt after cooling it IS THE only way I've seen it made.

If you just let it cool down to about 104-113F (40-45C) you should be fine. Scalding milk may actually help achieve a ticker, firmer texture because of how it modifies the different components of milk. The important thing is to have it back down at a temperature that your bacterial cultures can survive in and thrive before you add them (the 104-113 range).