We have a similar issue in the winter, our apartment is officially 70* but our heat is wonky, the outside temperature has to drop for about 12 hours before our heat kicks on. So making yogurt in the winter can be tricky. A preheated then turned off oven has worked better for us than the counter. But we can get over a quart of very thick strained yogurt from 1/2 a gallon of milk.
Originally Posted by Havah
Largely it's the dairy (particularly yogurt) that's killing us. We really only like ***e. I'm trying to culture my own, but we don't keep the house above 68 degrees and it's not the easiest process (raising the house temp would be counter-productive in the thrifty venue).
Amelia, married to Bear since 12/31/04; our daughter Rowan was born 8/6/09; our daughter Sapphira was born 8/17/12
Last edited by tesslouise; 02-09-2013 at 12:07 AM.