As someone who routinely makes yogurt (using the 24 hour SCD method), I have to manually pasteurise the milk in order to ensure the right mix of bacteria. I would prefer not to have to heat the milk, due to the known and unknown effects it has on healthy milk properties.
In the absence of a microscope, I'm trying to discover the validity of using a zapper to kill the bacteria in milk, prior to adding yogurt starter culture. Since I have not found any accounts of people using the zapper in this application, I will provide my own experience.
(Has anyone else used a zapper or zappicator with milk, particularly as part of yogurt making? What was your experience?)
I used the $10 zapper and some stainless steel forks, kept the leads apart and rotated the milk several times. The (unpasteurised goat's) milk was in a glass stein. I did for at least ten minutes. Then I added it to a pot (previously heated to kill bugs, then cooled), added starter culture, and placed it on the heat pad - it is currently fermenting.
I'll write the result.