At 13:20 2001-04-13 -0600, Dianne wrote:

>Bringing the milk to a boil does pasteurize it, or have I forgotten
>something?  It is good to know it's "tradition" and not necessary!
>

Pasturizing milk is to heat it to 70°C, that is far from boiling (100°C)
For making sour milk it should not be heated, just left in room
temperature. This is better than youghurt if it actually needs to
replace the natural bacteria with the youghurt ones, and so needs
heating = pasturizing.

- Hans