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I made yogurt at home and boiled the milk and it worked well. Also, my boyfriend lived in India where all of his friends boiled their milk (which was pasteurized already) before making yogurt. However, on your website and in the directions I received with my yogurt maker, it says not to boil the milk. Why is that? Does it just change the consistency?

Excellent deduction. Boiling the milk causes some of the proteins to coagulate. These proteins influence the “smoothness” of the yogurt and how quickly the yogurt “wheys off” - forms a layer of clear liquid on the top and sides of the yogurt.

None of this is a safety problem, and if you like boiled milk yogurt, go for it!



Source: Douglas Holt, Ph.D., Chair of Food Science Program & State Extension Specialist for Food Safety, University of Missouri-Columbia






Last update: Tuesday, May 05, 2009



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