temerature for cooling milk when making yogurt?

[Guest guest]

When making yogurt, The BTVC book advises to " cool milk until it has

reached room temperature or below....it is very important that you

allow the temperature to drop sufficiently or you will kill the

bacterial culture you are now ready to introduce. "

However, the BTVC website SCD beginners pictorial guide advises to

" let the milk cool to below 110 degrees Farenheit (43C) luke warm

temperature (body temperature) or cooler. "

As there is a big difference between say room temperature at 70

something degrees, and body temperature around 100 degrees, I wanted

to ask everyone what temperature do you cool your milk to before

adding the yogurt starter? Just want to make sure I am preparing the

yogurt correctly! thanks ~ Mike, wife with UC 6 years