I have learned much from this forum and would like Tim Hall's opinion on this one since I have learned so much from him in the veggie ferments.
Right now I don't have access to raw milk and need to use organic store bought PASTEURIZED milk to make yogurt. I have read almost every recipe for homemade yogurt, and all read that the milk needs to be heated to 185 degrees (then cooled down before adding the culture starter) to kill off the unfriendly bacteria that have grown in the milk from the time it was pasteurized. Is this really necessary?
If I don't scald the milk, would the probiotics grow at a faster rate than the unfriendly ones and crowd them out?