Yogurt question from an extreme novice

[Guest guest]

Hello,

I got a yogurt culture from someone recently, and poured raw milk

into it as I was instructed by the giver, and let it sit in my

cupboard.

It's been sitting there for a day and a-half, going on 2 days--

longer than I was told was necessary to finish. It has a poufy-

whipped cream look on the top inch, separated by a line of clear

looking liquid (whey?), and then a smooth creamy 4 inch layer on the

bottom. It has a faintly yeasty smell, like unbaked bread dough.

I was told I needed to pour out a new starter before consuming the

finished product.

Do I stir the separated parts together before removing the new

starter, or will that ruin it?

How long can I let it sit at room temp processing, and still have it

be good?

Are there " rules " for refridgerating this stuff? I was told the

yogurt cultures like warm temps, so how long can I store the starter

in the fridge when I'm not culturing it?

Thanks,

Kim

MN