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Making unpasteurised yoghurt - which milk is best?

post #1 of 2
Thread Starter 
I can get raw cow, sheep, goat or buffalo milk and I'm wanting to make yoghurt and some soft/quick cheeses - I don't enjoy drinking milk or milky smoothies but I want to up my raw dairy. Does anyone have recommendations for which milk makes a yummy, preferably thick and creamy yoghurt? Many thanks!
post #2 of 2

It looks like your post might have been missed, so I'm bumping it up for attention. :bump: Anyone have a recommendation for what kind of milk to use?

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