Yogurt temperature too high? Please Help

[Guest guest]

I made a 30 hour goat milk yogurt using the Yogourmet yogurt maker. I

measured the temperature of the milk right after taking it out using

the thermometer(sterilized of course), and found it to be 5 to 10

degrees over the ideal temp. range. The temperature was slightly

higher around the edges. Is this normal? I then measured the water

in the yogurt maker and found it to be high also. Is this so it can

heat the milk in the middle of the batch to the necessary temp? Will

acidophilus stop growing completely at such temperatures or will it

just slow down. The consistency of the yogurt is very liquidy. I

guess it tastes acidic but I cant judge anymore because I havent had

real milk in years and also I make Kefir which is very sour and acidic.

This is my second yogurt maker, I returned the other one for the same

reason. My next step will be to call the manufacturer to find out if

they've had this problem before.

Has anyone else heard of this?