Normally I boil my milk for yoghourt. I've just bought 4 pints of beautiful raw Guernsey milk, and obviously boiling it would rather defeat the object. If instead I mix it with a spoonful of starter and let it sit at about 40 Celsius, is that going to work? I don't want to waste this by turning it into sour milk instead of yoghourt. Advice? Experience?
No announcement yet.
Can I make raw milk yoghourt?