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1

Yes, it is required. You have to ensure that the microbes you want dominate those that are still present in the milk, even after pasteurization/heating. This is achieved by adding a sufficient starting number and maintaining the environment (e.g., warmth) for their optimal growth.


5

Recipes call for a certain amount of starter to maximize the chances that your starter bacteria will crowd out undesirable wild bacteria. If you use too little starter you will increase the chances that some random bacteria will win the incubation war. Since you don't know what you will get this can be actually dangerous. I would recommend making an ...


2

Yes, you will be fine. As stated in this question, the main reason to heat milk for yogurt making is to improve texture. Heating it twice should not be a problem. It would be interesting to know if twice heated milk (heated, cooled, and reheated) has an impact vs. the traditional heating, then adding the culture at the correct temperature. There is also ...


2

On this site, we will not and can not give medical advice and that includes answers about “should I be worried” or judge whether a food is spoiled (apart from blatant cases like “it’s covered in mold” or “it smells foul”). What we can and are happy to do is answer questions about food safety based on the recommendations of government sources or other ...


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