I have a question for all you granola munchers out there.
I used to make yogurt a lot, a tradition which fell by the wayside as soon as I realized that I was expecting my third child. I'm ready to pick it up again, happily, but I have a question about the process that the Internet seems at a loss to answer for me.
In every set of directions I find, they recommend heating the milk to 180 degrees and then cooling the milk to 110 degrees to add the starter. I understand why you would want the temp at a certain point for the starter, but why would one heat the milk to 180 to begin with? If I am using store bought milk I wouldn't need to pasteurize it, so what is the point? I don't get it.
If any of you know why I would need to do this, can you please enlighten me? I would love to know!