Re: Anyone have a Yogurt Maker?
Raw milk only needs to be heated to about 118. I heat pasteurized milk to about 180, then cool to 110 before adding starter. I haven't made it with raw, but my friend does and she puts the milk into jars, puts the jars into a pan of hot water on the stove until the milk reaches 118, cools to 110, stirs a tablespoon of starter into each jar, closes them up and then puts the jars in a cooler with warm water overnight.
She says she gets much better (thicker) results making it in the individual jars rather than one big batch.
Stacey ~ mama to 3 sweet girls and 1 little prince