Omelet wrote:
> In article >, Randy >
> wrote:
>
>> Mike > wrote:
>>> Why do we bring milk to "just below boiling", then allow it to cool
>>> before adding yogurt starter?
>>> Why not simply warm the milk to lukewarm and add the starter? - Mike
>> To kill any bacteria that might be in the milk.
>>
>> Randy
>
> Since mom and I always used powdered milk, we skipped that step.

I use a mixture of whole milk and powdered milk. It still turns out
thicker if I scald it. (now I can't remember if last time I scalded
both or just the powdered milk and cooled it with the whole milk)

Bob