Another Yogurt Question

[Guest guest]

Hi all, I finally have my first batch of yogurt fermenting in my yogurt maker

(after 2 failed attempts last week). But, I have a question (and I'm hoping the

answer is " it's fine " ).

I cooled my heated milk in the sink in cold water and ice cubes. It took 12 or

so minutes to cool to 90F. It took me a few more minutes to get my dannon

starter ready to mix in (and my phone rang and it was my doctor so I had to

answer).

So, the milk had cooled in the water and ice for about 20 minutes I'd say. Is

that ok? Did it cool down too long?

I didn't check the temp before I mixed in the starter because like I said the

temp was already at 90F in 12 minutes and I mixed my starter in 8min after that.

I was just in such a hurry to get it mixed together.

Thanks,

Lora