Yogurt production stuck at an overall level of 1kg produce. I do not have the slightest clue, what is wrong with the milk (or my starter culture) here. Was using a clinical thermometer (range 32°C - 43°C) to make sure, that my precious bacteria are alive and well when I feed them (and of course I sterilized the thermometer before using it for my experiments... ;) ...). Kept them at a constant 37°C for hours. Nothing. Tried the curd thingy again. This time even the coagulation did not work. I just blame the milk for it.
Rewind. Repeat.
Oh and btw, it is mid-Winter in Córdoba and today it was like 34°, sunny. So it actually is way too hot.
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