I had a yogurt fail last week. Our second batch turned out gross. When I was supposed to be maintaining the 110 temperature, I left it and it got up past 190 degrees again. Apparently doing so lets the curds separate and makes cottage cheese-ish mush. I read online that I could strain out the liquid whey and be left with "yogurt cheese." It was gross. No one wanted it. It could have been an episode on 'how to ruin dinner,' but it was too depressing to ruin something at 7 hours in.
Thankfully the next batch turned out great again. This last batch made 11 servings. Crisis averted, as we've all become rather fond of the homemade yogurt.