Hi, I am about to start making bulgarian yoghurt with unpaseurised gersey milk. The food forums say that the bacteria in the milk will compete with the yoghurt bacteria and so should be reduced (not necesserilly killed altogether) without destroying the enzimes and milk protiens. In bulgaria the traditional way is to lightly simmer for an hour. The food forums have all sorts of different ideas what to do. I thought a scientist might be able to advise me better than foodies. Would putting the milk in a microwave kill the bacteria without destroying the good stuff? Should I use a low setting for a long time? I would be making a litre at a time. if i had to use a stove instead, how long should i boil it and what temperature is best to achieve my aim??