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Thanks for sharing, I remember my grandmother making yogurt when I was a kid, and I've never made it myself. I don't remember that she kept track of the temperature, I remember that it was just put in the oven and couldn't be touched until the next day. Can you tell me why it's important to control the temperature? I want to do more things at home and depend less and less on the store, this could be one of them...
Keeping the temperature stable around 40C helps the bacteria you want and keeps a healthy yoghurt culture. Too much hotter and the bacteria will die- too much colder and other bacteria will take over. I have made yoghurt without a thermostat using a thermos flask and starting it at about 43 degrees C then wrapping the thermos in a blanket and putting it in the sun - in hot weather (28C plus) this has worked as it keeps the yoghurt culture at a stable enough temperature long enough. It takes 5-6 hours for the yoghurt culture to convert the milk to yoghurt. A thermostat makes it easier and more consistent. Given the price of store bought live yoghurt you can save a lot by making your own.
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