I Need the Science-Homemade Yogurt
I used the same yogurt maker and starter brand for a bazillion years. The temp was about 110f. The maker began to overheat, so I bought one that has a water bath feature, uses much lower temperature (97, 100, or 104.) Used the exact same method and quantities of milk, powdered milk and starter. Several batches were just awful. When I finally tried using about ⅔ the amount of starter, I ended up with the best batch of yogurt ever. So..why does the lower temp and a lot more time need less starter?