Isn't all milk in US stores pasteureized? That means it's been heated to 72 degrees to kill microbes before selling it.
I just use regular store milk but I usually buy organic.
You can also use Parmalat, the kind that is sold on the shelf at room temperature.
The important part is to heat all milk to 190 degrees or so, just under the boiling point, to kill anything. Then when you add the VSL#3 (after cooling to 90-100) it will be the only living organism in your yogurt.
P.S. I can't fix my sig. below to say that I no longer eat SCD yogurt at all. Colon dislikes dairy. I miss it :-( but the colon speaks and I listen. Someday I hope I can have it again. In the meantime I continue with VSL#3, without yogurt.
In remission April 2010 after 10 years of suffering and no remission ever
Jan 2010 started SCD diet (modified to remove dairy, fruit & juices)
Gluten-free=bleeding stopped in 3 days, 95% remission in 5.5 months on SCD
at 5.5 month stage homemade yogurt, hard cheese and some fruit OK
SCD Diet: Gluten/grain-free, starch-free, low carb, low-sugar
Supplements: tsp. fish oil, Vit D3 5000 with oil/fat, veggie juice, sunflower seeds, VSL#3, (4) Citrucel, (1) turmeric capsule, (1) calcium
Highly recommend: the book "Life without Bread" and the Specific Carbohydrate Diet
Rx: (6) balsalazide daily, mesalamine enema occasionally