I used to use a heating blanket and tupperware to make yogurt. I kept it at 100-110 degrees if i remember, and it was good.
Now I have a yogurt maker and when the yogurt comes out, it's 130 degrees and it's hot to the touch. But again, the yogurt is darn tasty.
Then i met someone that does it at room temp?
What SHOULD i be doing to make sure i get the most probiotics and least sugar?