This week I experimented by making yogurt two different ways: 1 quart milk heated to 185 degrees (scalded) and then cooled to 110, another quart warmed to 110.  Both were cultured at the same time from the same yogurt mother and kept warm together.<br /><br />The result: the yogurt from scalded milk is a bit tangier and perhaps a bit thicker.  Jane described the other yogurt (from warmed, not scalded, milk) as being more milky, less yogurty.  So I&#39;m straining out the whey now, and we&#39;ll see what comes of that.