Do I really have to pre-warm milk to make yogurt? - Mothering Forums

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Old 10-10-2007, 01:57 PM - Thread Starter
 
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I've been making yogurt for a few months now. I use store-bought yogurt for a started every few batches. It all turns out well. However, am lazy and I'd like to skip the warming and cooling the milk step. Is is really a requirement to do this? What is the point? I tend to forget that the milk is on the stove and it boils over and makes a *huge* mess.

So - neccesary or not?

TIA!
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Old 10-10-2007, 03:30 PM
 
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You definitely have to bring the milk up to the correct temperature for incubation, or else nothing would happen. So at the very least you need to make sure your milk is at the right temp (I am for 110-112 F).

I have tried to just warm the milk to 110 a couple of times, but my yogurt always turns out as a runny mess when I do that. If I bring it to a simmer or boil I always get a tastier and thicker yogurt.
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Old 10-10-2007, 07:07 PM
 
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That step serves to sterilize the milk so that you have cultures of desirable bacteria in it, not undesirable bacteria.
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Old 10-10-2007, 07:33 PM
 
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Quote:
Originally Posted by sphinxie View Post
That step serves to sterilize the milk so that you have cultures of desirable bacteria in it, not undesirable bacteria.
Unless you think raw milk is healthier than pasturized :
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Old 10-10-2007, 07:51 PM
 
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Originally Posted by 425lisamarie View Post
Unless you think raw milk is healthier than pasturized :
Right--although someone might also think that uncultured raw milk is healthier, but perhaps not once it's cultured and the number of 'extra' bacteria is higher...

Personally I think it's something to try, but try it on yourself first.
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Old 10-10-2007, 10:06 PM - Thread Starter
 
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Thanks for the replies! I appreciate the explanation for why the milk has to be simmered - I just could not figure out the point. We don't use raw milk anyhow.... I managed to heat up a pot of milk today and not let it boil over, so things are improving in the yogurt-making front.
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