How do you all get the starter yogurt up to 110 degrees before adding it to the heated milk without cooking all of the bacteria. I have tried microwaving (don't like using them in general), sitting a bowl in hot water, adding heated milk to the cold yogurt a bit at a time to bring up temperature etc. and haven't stumbled upon a good way to get it there that makes the process easy. I have fibromyalgia so standing at the stove stirring the milk as it heats is sometimes a trial for me. I'm trying to streamline and simplify the process so that I get consistently good yogurt every time. My last two batches have been far thinner than my first and really sour.