@LeeAase Hi Lee, 36 hours does sound like a long time. Good to know, thank you. I never had a bad batch. It takes practice to perfect the method. When I made my yogurt in a gallon sized bowl with a lid, I used the warmth of my garage while the sun was still out. After about 8 hours the curdled milk was ready to strain through a cheese cloth. So within a day my yogurt was ready. Luckily, I never had left the milk over night. I was afraid for it to turn into cheese which I do not like at all. As I was growing up, my dad made cheese from scratch using the milk from our goats. I disliked the smell. Thanks again Lee. Do you grow bacteria for bread too? Toni