I neglected my poor yogurt in-the-making. I made the yogurt, poured it into a plastic container, and had it on the third floor of our house wrapped in a blanket and stored under some cushions. However, I left it there too long and it became somewhat cool. I tried to boost it back by popping it in a warm oven, but came back to check and it was (just barely) too hot to touch. It's now back in its resting place. Have I allowed too much potential for nasty bacteria/killed the cultures? Can I still eat it? Will it eat me?