Dora wrote:
> I'm new to yogurt making and it's fun. However, I have perhaps a dumb
> question.
>
> I'm told to heat the milk to 180 degrees, then cool it to 110 degrees.
> Why? Why can't I just heat it to 110 degrees? Is there a reason to
> heat it to the higher heat first?
>
> Dora


As in breadmaking, the higher (180) temperature denatures some proteins
in the milk which can effect the final result.

I've never been very careful about the temperature when breadmaking
other than making sure it was no longer hot enough to kill the yeast,
but supposedly scalding and cooling the milk does improve the growth of
the yeast.

gloria p