Last night I made homemade yogurt as I have before - I heated the milk to a simmer, let it cool to lukewarm, added plain starter with live culture, wrapped it in a towel and popped it into the oven overnight. I'm in Haiti, where it is ridiculously hot all the time, so I assumed that the milk would stay warm enough to transform itself. But I guess the A/C must have kicked on last night because when I woke up, the house was an icebox and my milk was 1/3 stretchy, yogurt-y deliciousness and 2/3 milk. Can I do anything to save it? Add more culture? Warm the oven slightly?
I assume that this is truly a temperature issue, but for what it's worth, I am, sadly, using UHT milk because that's the only kind that is readily available here.
How I had dreamed of having yogurt this week! Thanks in advance for any help that you can offer.