Need help, please! I've been making "Greek" yogurt from Kelly's recipe so much I got in a hurry &I didn't check the recipe and got my steps reversed. I added the yogurt starter to the milk when it was too warm, after 2 1/2 hrs. It probably killed the yogurt's bacteria, right? So... Should I add the full amount after 3 hrs or 1/2 or...? Has anyone ever done this before? TIA!!!