Anyone making raw yogurt?  I make raw sour cream all the time, and I had
hoped that pretty much the same procedure would work for making raw yogurt,
but it didn't.  What I did was this:  I added a bit (a teaspoon or so) of
liquid acidophilus culture to some raw milk and left it in a turned-off gas
oven overnight.  My sour cream usually takes about 18 hours or so, but I'd
never done yogurt before, so I checked it at only 12 hours.  It did NOT
taste good, and it was kinda curdy.

I've had one batch of sour cream not work out, so I guess there's a chance
that this is just that once-in-a-while bad batch using a basically sound
method, but... I don't know.  Any advice?

Carol