Yogurt question

[Guest guest]

Right before the milk has boiled the thermometer still reads below 82

C, and the yogurt instructions say it's gotta be at 82 C for a couple

of minutes or bring it to a boil.

However, when heating the milk up to a boil, does anyone notice a

slight burnt smell and then a burnt taste in the yogurt after it's

made? Also in the bottom of the pot and on the sides, I always find a

layer of burnt milk attached - anyone know how to prevent this without

the use of a double boiler?

Thanks.