yogurt: how to know if it worked?

[Guest guest]

I have made several attempts to make SCD yogurt in the last couple months, and I am frustrated that I ultimately don't really know if the process worked.  I usually know if the heat dropped below 100 degrees, and I usually know if it went above 110 degrees, but I don't know for how long.  So in the end of the 24+ hours (usually I let it go much longer than 24 hours), I'm not sure if the outcome is good.  Is there any way to tell by inspecting or tasting the final yogurt whether the good bacteria are still alive and if the lactose is all digested?  Thanks!