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Step 2Heat the milk to 180 degrees
Heat the milk to 180 degrees in the slow cooker on high (or in a double-boiler). It takes my slow cooker about an hour and a half, but it needs very little attention through this stage.
I tried skipping this step once because it's basically just to kill whatever bacteria might be in the milk (my reasoning was, I just specially bought non-ultra-pasteurized milk, why would I heat it up so high now?), but the yogurt didn't work. It was really sticky and separated and not yogurt-sour, but strange sour.
I tried skipping this step once because it's basically just to kill whatever bacteria might be in the milk (my reasoning was, I just specially bought non-ultra-pasteurized milk, why would I heat it up so high now?), but the yogurt didn't work. It was really sticky and separated and not yogurt-sour, but strange sour.
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