Checked the temperature of my bottle that I left on my car seat after heating to 180 then cooling to 110. It was 120 when I took it out at 8:30.
The curds had separated from the whey...
I thought maybe I could make a acidic cheese with the leftovers... but the yogurt culture is slightly acidic... once I had dumped in 1/4 c of cider and a teaspoon of ascorbic acid... I realized I'm not getting any more curds from my heated milk. T.T Now I have sour whey. T.T
Welp. Time to go order a yogurt maker.
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