Hey all,

We stumbled on a source of raw cow's milk. The hitch is that we have to get
two gallons at a time. I have little attraction to the stuff, but Melisa
enjoys yogurt and kefer immensely. Up till now she has been eating
pasturized yogurt and kefer. So we were excited to make some raw. The folks
we get the milk from boil it before doing anything else and were very
skeptical of our plans to make yogurt and kefer without boiling first. So
far they seem to be right...

I stirred in some kefer (which claimed "active culture") to a gallon of the
milk and put it in the oven where the pilot light keeps it at the perfect
temp. Well, no kefer--more like curds and whey after two days and
pressurized gurgling out the top when I opened it. So I strained it and am
letting it drain in the fridge...so we'll end up with some sort of
"farmer's cheese" or something, hopefully. The yogurt (the second gallon of
milk) is on its second day and still pretty liquidy but definately firmer.
Hopefully it isn't just separating like the "kefer".

I made yogurt years ago from commercial pasturized milk (which I boiled as
"they" say to) and can't remember how long it is supposed to take to set.

Anybody "processing" batches of raw milk into anything edible? I'd love to
know the details of what you do.

Cheers,
Kirt

Secola  /\  Nieft
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