i have discovered that the smallest hotplate on my apartment's duran topped resistance element coil hotplates at the lowest setting, with a 3L pot sitting half over it brings water to a perfect blood temperature and looks like it's going to let me maintain a yoghurt fermentation in perfect, near laboratory quality temperature conditions for a full 24 hour fermentation to total destruction of all lactose and nicely decomposed proteins to highly digestible short amino acid chains.

i think i broke my previous culture, it appeared that the acid was happening, but not the protein decomposition, it was just separating like cheese. well, either that or it's got yeasty and was doing the cheese thing. a faint smell of cheesy funk was coming from it as well.

hopefully this is going to be an easy to replicate fermentation and i can have perfect, fully fermented yoghurt every day without any further glitches. conditions look perfect, just like the a calf's intestines.