In article >,
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
>
>

I use powdered milk to make yogurt. Double the concentration...

I start with hottish water and stick it in an ice chest filled with hot
water with a bit of my culture. QED and 24 hours later, I have x amount
of yogurt. I used to make it by the gallon...

Never had a problem, makes a fantastic fat-free yogurt.

K.

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