I want to make Raw Milk yogurt by the Viili culture starter from Cultures for Health, but it says if using Raw Milk, that it has to be heated to 160 degrees and cooled, before using it to make yogurt. Isn't the point of using Raw Milk not to heat it and ruin the vitamins? Would cooking it to this temperature basically make it pointless to use Raw Milk or is this temperature low enough to keep the vitamins intact? Also what are we supposed to do, hold a thermometer in it until it's done heating?
**EDIT I also want to buy kefir, but kefir needs to be made every single day to keep. Do I have to make the yogurt every day too? It'd be hard to have kefir AND yogurt everyday (even though I'm sure it's tasty haha) Or how do you guys do this so that it doesn't go bad?