Making yogurt

[Guest guest]

Hi,

First let me say how much I love this list serve and all the help received!

I am fairly new (about 4 weeks) and have been making the yogurt that long.

I recently found out that I had been making it with bifidus in my starter,

which is wrong. So, I made some more yesterday with the right starter, and

used my dehydrator at 105 degrees. I measured the temp and it was between

106-108. I need to know if I killed my precious bacteria, because when I

took it out, cooled it and tasted it, it was not as sour as it had been when

I made it in the past. I really don't want to ingest any more mistakes, so

I would appreciate any veterans' input. I am ready to throw it out, but I

don't want to if I don't have to. Thanks for your help.

SCD about 4 weeks