Yogurt, overcoked

According to http://www.wikihow.com/Make-Yogurt, you can you tell if your yogurt is ready by "gently jiggling one of the containers . . . the yogurt will not move if it is ready and you can take it from the yogurt maker and put it in the refrigerator then. Or you can wait and let it get more tart for 12 hours or more." It also gives more specific instructions about the three types of yogurt makers, so you can see which one you own and follow more recommendations based on that.

Don't get frustrated. There really aren't that many variables to keep track of.

1- I don't know the age of store bought yogurt but I have never had just-purchased yogurt not work as a starter. I have had month old yogurt from my fridge not turn out. If you don't plan on making yogurt often enough to keep you starter viable then consider freezing some in ice cube trays.

Whatever starter you use- make sure it lists "live, active cultures". Personally I wouldn't use a flavored yogurt as a starter.

2- I don't think that is enough starter. I will use 1/4 cup of starter for a quart of milk. If you are using 1 cup of milk that would be one Tbs of starter (12X the amount you used).

3- It depends. The goal is to denature the albumin proteins in the milk. 180F is hot enough if the milk is held at that temperature for at least half an hour. It needs to be held at 190F for closer to 10 minutes.

4- You need to get better control of your temperature. 130F will kill your starter but erratic temperature fluctuations will also produce very poor yogurt. Without a temperature controller or manual intervention your slow cooker will get much too hot- even with a water bath.

More successful approaches are to put it in a draft free place in an insulated container, or in your switched off oven.

5- The humidity is not going to play a role unless it is condensing into your container enough to dilute things.

Good luck. I hope you get it working. Fermenting milk is fun.