Faux pas on the Yougurt front

I don't know who all reads this, but I figure that if I post my screw-ups as well as the things that go well, then I can get better collaboration and perhaps some advice.  So, let me tell you about my last yogurt.

The first few times I made yogurt, I used what I thought was a pan with a thick enough bottom.  I was warned to use a thick bottomed pan so the milk wouldn't burn.  Well, it did every time.  So, this last time, I used a pan of water with another pan floating inside--a double boiler.  It worked very well.  And the whole process took about 1 hour to prepare, and then this time, rather than letting it sit for 3 hours in the warm water, I went to bed and it sat all night.

So, the faux pas, now that it's done, it seems a bit syrup-like.  I wonder if it grew something it shouldn't have.  I noticed that the starter I used this time (saved from last yogurt) was a bit clumpy as I poured it in (but then I didn't stir it before I poured it).  Anyway, the yogurt seems just fine otherwise.  I shook the one that I opened to mix it, and now it's more liquid and no longer syrup-like.

I used the yogurt in my last loaf of bread instead of water.  Man, the bread is soft and moist and it turned out wonderful.