During the culturing phase you need it to be somewhat warmer than body temp
, at around 100 to 110 deg F (at the highest). This will give the bacterial cultures a chance to thrive and produce the best finished yogurt.The pre heating of the milk
you add in any culture, is what varies, depending on whether you are using a store bought, pasturized milk, or a straight from the cow, raw milk.If using store milk,
that is already pasturized, then go ahead and heat the milk to about 170/180 deg F. This kills off anything you don't want in your finished product, that might have somehow gotten in to the container between it's pasturization and being on your fridge shelf. Then cool the milk to around 100 to 110 deg F, before adding in your yogurt (dry or from a container) for your fresh new culture.If using a raw milk,
you can just gently heat it to the 110 mark, to make it slightly warmer than body temperature and add in your culture. BE WARNED, YOU MIGHT GET SOME UNWANTED STUFF that was already in the raw milk
, that will grow, as well as your innoculating cultures.
It might turn out stringy, unpleasant smelling or tasting or such. It's more risky this way. You can also just heat your raw milk to 160/180 deg F and then cool and add your culture. This usually gives you a more consistant finished product.
Just some notes to clear it up. Happy culturing! I'm craving yogurt now...