Yogurt-how to know if it worked

[Guest guest]

Is your yogurt's consistency solid, more like custard? If so,it worked. If

it's still liquid consistency, and you stayed within the proper temperature

range,you have to look for other causes:

There are several possibilities:

Did you scald the milk first to get rid of unfriendly bacteria,and then cool it

to about 90 degrees?

Did you use fresh milk, not long-lasting milk, canned, powdered milk,

or milk that has been pre-treated with lactase drops?

Not often, but rarely, I have that kind of failure, and suspect that

the cow may have been treated with too many antibiotics

Rose in NJ