On Sun, 19 Apr 2009 13:02:47 -0500, zxcvbob >
wrote:



> I'm not sure
>why it works better to cook the milk first and then let it cool, but the
>resulting yogurt is noticeably thickerer.

You're not *cooking* the milk.

You're pre-pasteurizing the milk to kill bacterial and fungal
beasties. That's why I don't test the milk by sticking my finger
in it (who knows where that finger's been?). An instant read
thermometer is a *must* for any kitchen, cheap and easy to
clean or sterilize.

Alex