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Published on Sep 12, 2007
Video shows various ways to incubate yogurt. I generally prefer the towel method.
When using raw milk to make yogurt it is best not to heat it too much 118 F will start to destroy the enzymes. I generally heat my milk gently to about 130 or 140 degrees.
I find that it will hold the heat better if you are just using the towel method. If you have an incubator you can just heat the milk to around 120. Raw yogurt will be softer in consistency, unless you heat it to a higher temperature.
Since I am not maintaining the higher temperatures for longer periods of time the milk will retain much more of it's enzymes and whatnot than industrially pasteurized milk.