Thanks, and any other tips you have for a new yogurt maker would be greatly appreciated. I'm using a "Yo Life" yogurt maker.
Some other ladies have had more luck with raw yogurt
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I don't know anything about that maker, but when I was using my slow cooker for making yogurt, I'd put the milk in cold straight out of the fridge. I heat it up if I'm using the heating pad method, but that's just because the heating pad can't get it warm enough quick enough to prevent spoilage... and I only heat it up to about 100.
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another option: www.culturesforhealth.com sells room temperature starters that work with raw milk. i tried one, but we don't climate control our house and the temperatures vary widely throughout the day and night, so it didn't work for me. but if you have central heating and cooling and keep your house a pretty consistent temperature, or at least have one area that you can keep consistent, i think that is a fantastic way to go - preserves the integrity of your milk, is less work, and creates a consistent result (and the starter can be used over and over if you follow the directions properly and keep a clean starter). so that might be your 'best of both worlds' bet.
I did heat my second batch and it turned out AWESOME!! MY son enthusiastically told me it was the best yogurt he's ever had (acter adding the honey granules and strawberries
I think I may be sorta picky about the consistancy as well, and I'm quiet sure my kdis will be unsless I sell it as a smoothie. I guess I just need to try it both ways to see what I think.
Thanks again everyone!
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