I make yogurt by the gallon because all the critters around here get a daily dose of it (dog, pig, cats, chickens, guineas, goose). I have been making it for years. But I have always wondered something. If I am using pasteurized milk, why do I need to heat it? Isn't pasteurized milk already heated to a very high temp? So why am I doing it again? I would love to be able to skip the heat, then cool step. (Just FYI, here's how I make it. I pour milk into quart canning jars and heat to at least 180 degrees in the microwave. Then I cool to about 112, add my starter, put lids on the jars, put on a heating pad set on low and cover with a towel for about 8 hours. This is how I was taught and have never had a failure that I can remember.) Thanks to anyone who can enlighten me!