quote:
What kind of Yogurt did you use?
I've done yogurt many times. The first batch you just use a single serving of plain yogurt, and then use some of what's left from your last batch from then on out as your 'starter'. When I get down to half a cup or so, I empty into a small bowl so I can clean my jar out and wash it well, to limit other things that tend to grow in it over time, mainly mold. I then add my milk while it's still hot, so that (in my mind, at least) it kills off anything left alive in there.
I did my last couple of batches at 111. No real reason, except I was aiming for 110, and when I stopped, I left it there. I let it go for 8-12 hours, depending on when I start it (usually leave it overnight).
I keep mine in one of these, because the wide mouth makes it easier to get a measuring cup into it, and it fits more volume than a quart mason jar:
50 oz blue lid jar