How to set yogurt in the room temperature between 20 to 16 degree Centigrade?

Question

It is winters here, and the yogurt never sets the way I used to set it during summers.

If for example, we have 1/2 litre milk, what is the near exact temperature (for heating the milk), and the near exact yogurt to be added to the milk for setting?

EDIT 1:
When I mention heating milk, I mean that milk has been boiled quite a few hours ago, we just need a warm up session now. So how many centigrades are required?

Answer 1

You can make the yogurt in an insulated container, like a thermos bottle. A wide-mouth bottle will probably be best. Pour hot water in and let it sit for a minute or two to warm up, then pour it out. Heat and add your milk and starter culture as usual.

Answer 2

There are yogurt-making devices out there that will hold the yogurt at a specific temperature. They tend to be a little pricy, and they take up a lot of space, and they're only good for making yogurt.

I like Alton Brown's method from the episode "Good Milk Gone Bad": http://www.foodnetwork.com/recipes/good-eats/fresh-yogurt-recipe/index.html

He uses a sealable plastic container, an electric blanket/heating pad, a bucket, and a thermometer. Fill the plastic container with the yogurt mixture, wrap with electric blanket, stick the whole thing in the bucket, and wedge the probe from your thermometer in-between the heating pad and yogurt container. Keep adjusting the heat level until you equalize at your target temperature.

Answer 3

Here is my trick, and it works fairly well:

1. Make yogurt the usual way (heat milk to boiling, let it cool quickly to around 110 degrees F, mix in with starter yougurt culture)
2. Turn on oven at lowest temperature setting, for a few minutes.
3. Switch off the oven. Turn on the pilot oven light
4. Place yougurt in the oven for 4-6 hours, to set.
5. Once set, place it in the fridge.

I got my "leave pilot oven light on" idea from here: http://www.ianrpubs.unl.edu/epublic/pages/publicationD.jsp?publicationId=525

Hope this helps.

Answer 4

My mother uses a sort of "bain marie" but without additional heat:

• 1/4 fill a deep bowl with hot water from a kettle and let it cool for a few minutes
• put the yoghurt in a smaller bowl and rest the bowl in the warm water
• put a plate over the bigger bowl so that some of the warm water vapor circulates, and also warms the smaller bowl
• leave overnight

Answer 5

I have a lovely insulated box I place my towel-wrapped yogurt bowl: it's called the microwave.

Overnight is all that's needed so it doesn't inconvenience me at all.

Answer 6

Most yogurt cultures thrive between body temperature (37 centigrade) and around 45 centigrade. If you put your hand in the water, and it's warm, but doesn't scald, you're probably good.