Yogourmet temp solution

[Guest guest]

I recently discovered that my Yogourmet is keeping the temp at 100 for

the first several hours, 110-118 for the next several, then 118-120 for

the final 18-ish. Accordingly, I was not comfortable that it has indeed been lactose-free

or heavily populated with the beneficial bacteria. (My yogurt was always significantly watery, too, which according to the yogurt dripping instructions* may indicate more lactose.) Also, in about 50% of the batches, the internal lid pops off at some point in

the fermentation.A tip at http://pecanbread.com/new/yogurt1.html led me to something that is so far working. Today I did everything normally then checked the temp after three hours, at which point it had hit 100. At 5 hours it had reached 110. I then unsnapped the lid to allow the teeniest amount of venting. It has successfully maintained 100-107 degrees for the subsequent seven hours and counting. I will check it when I get up in the morning and see how it held.Also, after becoming suspicious, I opted to drip my previous batch of yogurt --holy cow that's yummy!!! Like a tangy cream cheese. YUM! I am so going to be doing that a lot.Baden *http://www.breakingtheviciouscycle.info/beginners_guide/yoghurt/dripping_yoghurt.htm