First batch of goat milk yogurt

[Guest guest]

I will be making my first batch of goat milk yogurt tomorrow. I bought one quart

(4 cups) of Grade A pasteurized goat milk. I have two questions:

1. Since the goat's milk is pasteurized do I still need to boil it to 180 before

cooling it to room temperature?

2. Am I correct in my understanding of the directions that I should only use

1/16 of the GI Prostart yogurt starter per one quart of milk?

Thanks! :-)

Tamra in Gilroy

SCD Day 58