I have access to raw milk if I make the trek some weekend and really want ot try it. I figure I can always turn it into yogurt and give it to my parents if it doesn't agree with me. Is it weird that I'd trust yogurt from raw milk more than yogurt from store-bought milk? They say to heat milk to 180°F first to kill off bacteria, then cool to 110 and mix in your starter, but with raw milk, it's better to just heat to the incubation temperature of 110°F, then mix in your starter and let it set. You keep some of the beneficial bacteria that way. I wouldn't feel so brave only heating store-bought milk, even from a local brand, to 110.