On Sat, 07 Feb 2004 09:26:52 -0500, Jim Marnott >
wrote:

>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
x-archive:no

My thinking exactly. I skipped heating the milk and my yogurt came out
just fine.