yogurt mystery (I don't understand how this happened)

[Guest guest]

I made yogurt earlier this week from a gallon of milk. I wanted to try and use

glass jars and

my oven because my yogurt makers can overheat and I am always fiddling with

them, which

annoys me. I put the light bulb in the holder and turned it on, placing 2 one

half gallon jars

inside as well as a thermometer. For the whole fermentation time, the

thermometer said

110-112, but when I took my jars out of the oven they were so hot I decided to

double check

the temp of the yogurt, just in case. Well, the temp of the yogurt was 145!!

How in the

world did this happen? AND, though I won't eat it, would it be safe for my

husband to eat

(he has a GI system of steel)? After settling in the fridge, it looks normal,

has the right

texture and even tastes normal. Any thoughts would be appreciated,

Guerin

Crohn's (2007)/UC (2003)

Remicade

SCD 10 months