French style yogurt - am I supposed to cover the individual jars?
I'm making french style yogurt in individual La Fermiere jars. I've searched online and found conflicting information about whether or not I'm supposed to cover the individual jars. If I am supposed to cover the jars, there's conflicting info about whether to cover loosely with foil, or cover tightly with the silicone lids I bought to seal them when I put them in the fridge to cool. I've made it covered and uncovered, and can't taste the difference, but am wondering if there's a food safety reason that it should be covered while fermenting?
If you make yogurt in individual jars (rather than in a big mason jar or directly in the Instant Pot, for example), do you cover the jars while they ferment or leave them open?