I'm getting deep into the yogurt rabbit hole. Last time I tried I sued for poor starting culture that was heavily infested with yeast. It was some delicious yogurt I bought from a lady on the street, but after a week or so it turned too sour and definitely gassy. It was not a good starting culture...
This time, I switched for some commercial yogurt and also went for this technique with extra water to retain heat for longer. I also finally decided to invest 4 euros and get a cooking thermometer. I'm so satisfied it's keeping in the range of 41/42 degrees Celsius.
I'll give it a night to rest, and I'll let you know tomorrow morning!
Edit: Alright, after 8 hours, the temperature dropped at 31°C. Perfect taste and smooth texture! Pretty satisfied with the result! From now on I'm using this technique with a larger pot filled with hot water.
