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Exactly. I could try boiling the fresh milk and then see how the consistency behaves.
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boiling raw milk negates all the benefits of using it :)
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agree :)
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You can heat milk to 63C (145F) for 30 minutes which effectively pasteurises it and apparently does minimal damage to the milk.
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Fresh unpasteurised may have some natural bacteria present that might change the culture of the yoghurt?