Guest guest Posted May 12, 2006 Report Share Posted May 12, 2006 I make my own yogurt with raw milk and when I am in the mood I might add mashed banana or blueberries but for the most part we just eat it plain. The best method I have found for making raw milk yogurt is to heat the milk to about 108-110 degrees add some starter (I like to use a greek yogurt) then let it sit wrapped in a heating pad (on low) and blanket for about 36 hours. This makes super creamy yogurt and it always has a thick cream on top. If for some reason the yogurt turns out too runny I just strain it and voila thick yogurt and whey! h Quote Link to comment Share on other sites More sharing options...
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