If I use pasteurized milk to make my yogurt, why do I have to heat it up
to 180 or 190 degrees before allowing it to drop back down to 110.
Doesn't the pasteurization done during processing kill all the bacteria?

It seems like a wasted 45-60 minutes while I heat it up to the higher
temp and then wait for it to cool down. Wouldn't I be just as safe and
get just as good a yogurt by heating it to 110 in the first place.

Jim