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The milk used to make yogurt does not have to be bacteria free, but it helps. The reason is that yogurt is made by adding good bacteria "Dairy yoghurt is produced using a culture of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilusbacteria" which means those cultures will be in competition with any other bacteria, good or bad, which may be present in the milk.

For home yogurt making, it is recommended you heat milk to 190F before cooling it down and adding the culture - that kills any other bacteria present and changes the proteins in the milk to increase the firmness of the resulting yogurt.

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Q: Why does the milk used to make yogurt need to be bacteria free?
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