Raw Yogurt.
This is not the traditional method that most people use to make yogurt, but it is much simpler and quicker to make- less processing, no high heat thus preserving all the good enzymes that is in the raw milk and is made with the cream- most yogurts are made from skim milk. No need for adding gelatin for a thickener, the only ingredient is culture!!
Simple ingredients.
Pour into the jars.
Put 2T. culture into a half gallon. You can save culture from a previous batch, or buy a good brand of plain yogurt and use that for your first culture.
Whisk gently.
Let set in oven with the light on for 18 to 24 hours until thickened. Depending on your oven, this should keep the temperature somewhere around 90 Degrees.
Cream to the top and thickened.
You can either mix the cream into the yogurt, for a creamy yogurt or you can skim off the cream and use as sour cream.
At this point the yogurt is ready to eat, or you can put it in a cheese cloth bag.
And hang in the fridge to drain for a thicker consistency.
