Why does raw cow yogurt sometimes separate into curds and whey?

[Guest guest]

Hi all,

I sure would appreciate a brief thought on why the raw whole cow's

milk that was thawed, then heated to about 125 F, innoculated with

yogurt starter at about 115 F and then heated at 115 F for 24 hours -

would separate.

It tastes and looks like ricotta cheese when you strain it. Is high

humidity a factor? Is 115F too high? My kids prefer the yogurt.

Kathy H.