Thanks for the suggestion on adding different amounts of salt when making yogurt. I may try out in the upcoming weeks since I will have a lot of excess goat's milk. Even if this turns out to be a complete flop I have some animal that will eat it so it won't be totally wasted :) I have a couple different kinds of e lytes and will try them both as well as leave one without so I know the culture is OK and conditions are optimal. I know when I am making yogurt that to get it to set up nicely there is an ideal temp range and the culture should not be disturbed.
Even though I know yogurt is a fermented food, the stuff I have accidently left for a couple days in a cooler or lunch box is pretty gross and my dogs wouldn't even touch it. This is why I assumed that the fermentation process doesn't keep it edible in temp above 70 degress. That is why I asked the original question on the yoghurt.
