One way to keep milk from spoiling so quickly is to halt the breakdown of fats by scalding the milk just prior to storing it. (motherandchildhealth.com)
If this extra work concerns you, it may help to know how others have either fit scalding their milk into their busy lives or found ways to reduce the need. (breastfeedingtoday-llli.org)
The reason that many people recommend scalding milk before making yogurt, is because most yogurt cultures are not as «robust» as kefir grains in their ability to eradicate pathogens in the milk. (herbangardener.com)