I killed my first batch of yogurt. I actually killed it while re-hydrating the starter. Special, huh? Apparently, they aren't kidding then they say that your mesophilic yogurt will die if you let it get above 78 degrees F on your counter. It's true. Mine turned into curds and whey, not yogurt. (Although it was in my oven with the oven light turned on. Dang thing got to like 84 degrees in there! Crazy!!)
So, I have the second half of my starter re-hydrating on top of the fridge. When I woke up at 7:45 this morning, my little thermometer said it was 70 degrees in my kitchen. Hopefully it didn't get too cold there last night. Hoping that the heat from the fridge keeps it warm, but not too warm!
Sigh. Counter-top yogurt might be harder than I thought if my counter tops won't cooperate by being a steady temperature.