Why should I heat dairy milk to 90°C?

Heating the milk to 90°C for a short time breaks down a protein in milk, enabling the culture to do its work better, making a thicker heartier yoghurt.

If using raw milk this heat treatment also pasteurises the milk at the same time. 

If using UHT milk, there is no need to do this as it has already been done as part of the "Ultra Heat Treatment", that UHT stands for. Just heat your milk to 40° C before adding the culture.

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