Raw milk yogurt

[CookiePie]

I have been making yogurt for years, but have never tried it with raw milk. I have read & seen the pictures of the issues with it on many blogs & I don't want to ruin this expensive precious commodity! So what do you do? What culture do you use, do you heat your milk at all? Have you tried an of the counter top cultures? Does anyone drink raw milk but make pasteurized homogenized yogurt for ease & texture reasons? Do your kids like the raw yogurt? Thanks!

[BedHead]

I only get a gallon of raw a week and I don't use it for yogurt. I make yogurt with either regular store milk or organic right now. The lady I get the milk from does do raw yogurt, though, and she told me that she only heats the milk up to 110F, then adds the culture. She uses culture she buys somewhere but she also said it works with store bought yogurt. She also said you have to use culture every time and can't use yogurt from the last batch you made, because the bacteria in raw milk will outcompete the yogurt bacteria and you end up with no yogurt bacteria after a couple of times.