Been making yogurt at home for years. I just heat milk to the point when it's just about to boil over. Never measured the actual temperature, but I'm pretty sur

Been making yogurt at home for years. I just heat milk to the point when it's just about to boil over. Never measured the actual temperature, but I'm pretty sure it's less than 100C. I just cool it until it's warm to touch (about 40-45C) before adding the culture (a spoonful of last day's yogurt), then leave it overnight in the oven with the pilot light on.