it's pasteurized already, raw milk is still very illegal here. so I bring it to a simmer, cool it, then culture it. With the kefir grains I don't scald it, but the yogurt seems to work better if I do. It has never curdled before though, and I'm not sure I want to eat it now... but sure do hate to waste all the milk some poor organic cow lactated!
anyone know what to do with this?