Homemade Yogurt

[Guest guest]

I've made two batches of plain yogurt from a recipe that calls for boiling the

milk (I used raw), 1 cup of culture or plain yogurt (I used Stonefield whole

milk plain the first time) and letting it sit for 6-7 hours and then

refrigerate. It has been the best plain yogurt I've ever eaten. Very mild, not

too sour. Which leads me to my two questions. Since it is so mild, does that

mean it isn't as healthy as sour-er plain yogurts. And, two - since I boil the

milk, are there any live enzymes left?

Thanks -

@...