Barry Grau wrote:

> Bob > wrote in message >...
>
>>Jim Marnott wrote:
>>
>>
>>>Darryl L. Pierce wrote:
>>>
>>>
>>>>Jim Marnott wrote:
>>>> Besides, there are still a few bugs that have ended up in
>>>>your milk after pasteurization, and you're taking the extra precaution of
>>>
>>>Then why don't I have to heat my milk up before drinking it?
>>
>>The heating before making yogurt is to get rid of bacteria that would
>>compete with the lactobacilli that are introduced to ferment the milk.
>>Some could overwhelm them and have you end up with something you don't
>>want.
>>
>>Bob
>
> Is this still necessary in these days of pasteurized milk?

Yes. Pasteurized milk has had *most* of the critters killed. But an
unopened container of milk will spoil after a while. It's because only
*most* critters are dead. Making yogurt entails raising the
temperature of the milk to more than 100F, ideal bacteria-growth
territory. The ones that make yogurt are less hardy than many found in
your container of milk. They'd be overwhelmed and you'd have a
container full of stuff with maybe some bright yellow stripes in it.
Yum, huh...?

Pastorio