[farmers wife]

Before I go and spend a day messing making this stuff I want to see if anyone has recommendations on using raw milk.  I assume you bring it to a hot boil first to break it down?  Ive only had success with yogurt by heating well over 140 - even 180 as I cant get it to set if not.   Using raw milk isnt the same as pasteurised. 


Any experience of what techniques work the best?